Spring Onion Pancakes



2 cups plain flour 

1-1 ¼  cup boiling water 

½ tsp salt 

2 cups spring onions, sliced 

¼ cup oil 

½ tsp Supreme Star Anise Powder 

½ tsp Supreme Clove Powder 

½ tsp Supreme Cinnamon Powder 

½ tsp Supreme Fennel Powder 

½ tsp Supreme Ginger Powder 

(or 2 tbsp chinese 5 spice powder)

Pinch of salt 

Extra oil

Dipping sauce:

¼ cup soy sauce

1 tbsp sugar

1 tbsp rice wine vinegar

1 tbsp white vinegar

1 tbsp Supreme Sesame Seeds

1 tbsp Supreme Chilli Flakes


Mix together the ingredients for the dipping sauce and set aside. Add plain flour and salt into a bowl. Slowly add enough water to form a shaggy dough. Turn onto a floured surface and knead until smooth. Place the dough into a bowl and cover with cling film. Rest the dough for 1 hour at room temperature. In a bowl mix together ¼ cup oil, star anise powder, clove powder, cinnamon powder, fennel powder, ginger powder and salt. Turn the dough onto a lightly floured surface and roll as thin as you possibly can. Generously spread the spiced oil then evenly sprinkle over the spring onions. Slightly fold in both the edges and starting from the bottom roll the dough up so you have a ‘log’ shaped dough. Cut the log into 8 even pieces and then cover with a clean tea towel. Take 1 piece at a time and place cut side up (so you can see all the thin layers of dough. Using your palm gently flatten into a 6inch pancake. Heat a frying pan over medium heat. Once hot, add a tsp of oil then add the pancake. Cook the pancake, turning frequently (to prevent spring onions from burning) until golden brown and crisp on both sides. Repeat with remaining dough. Serve hot with dipping sauce. 

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