Green Onion Pancakes

This green onion pancake recipe and method has been passed down to me by my grandmother. There are many different versions of this dish but I have to say my grandma always made the best! Takes a little time to make but not hard at all! You can pack them up separately and stick them in the freezer and cook from frozen and raw anytime!

Ingredients:

- 3½ cups all – purpose flour

- 2 cups hot water

- 2-3 green onions sliced

- Vegetable oil

- Salt

- Pepper

Directions:

In a bowl start with 3 cups of flour and add in 2 cups of recently boiled water and mix with either chopsticks or a spatula (dough will be hot).

Once it starts to form a dough it should be cool enough to kneed with your hands. Then slowly add the remaining ½ cup of flour until you get a smooth dough ball. Cover with a tea towel and let it rest for about 1 hour.

After 1 hour you can cut the dough into 4 pieces. Take 1 piece out to roll on a well-floured surface. Keep the remaining 3 pieces covered in the bowl.

Roll out the dough as thin as possible. At least 12 -14 inches in diameter. Drizzle about 2 tbsp of vegetable oil on the dough. Use each side of the dough to fold over and help spread the oil. Or you can use a brush.

Sprinkle a good pinch of salt and pepper evenly over the top of the dough and a few tablespoons of sliced green onion. (As much or as little as you like-just don’t overdo it)

Start rolling up on the side closest to you until you reach the end. Drizzle a little more vegetable oil over your roll. Then grab both ends and roll inwards towards the centre (so it looks like you have 2 wheels).

Once you reach the centre, stack one wheel on top of the other and press down. Use a rolling pin and roll over your pancake until it’s about ½ inch thick or slightly less.

Fry in a lightly oiled pan on medium low. About 3-4 mins per side until golden brown and crispy.

TIP: You can also freeze uncooked ones. Once you are done making the pancakes you can store them wrapped in tin foil and then in a Ziploc bag in the freezer up to 3 months. Fry from frozen on low heat with a lid on top of the pan to help cook and defrost the dough. Will take 10-15 mins to cook and defrost from frozen. Flip frequently.