Savoury Spring Onion Pancakes 煎 葱 油 餅

Savoury Spring Onions 煎 葱 油 餅

These little onion pancakes are my husband’s favourite. He tends to eat these with hot and sour soup for some reason. Anyways these are a totally moreish treat, simple to make and perfect to make with kids on a Sunday afternoon.

The best thing about these is their crispy, flaky textures on the outside. Best served just on it`s own or compliment with a sweet chili dipping sauce. Soon you will find that you have to make more to satisfy your growing love for these savory pancakes.

Savoury Spring Onion Pancakes

Savoury Spring Onion Pancakes 2

Make: 10 pancakes
Prep Time: 10 minutes
Resting time: 15 minutes
Cooking Time: 2 minutes for each sides


230 grams plain flour
150 ml warm water
2 tablespoons vegetable oil
½ teaspoon salt

50 grams chopped spring onions
½ cup sesame seeds

Oil for shallow frying:
25 ml vegetable oil per 4 pancakes

• Sift flour on work top surface, make a hollow space in the centre of the flour. Add in salt, oil and water. Slowly knead the flour into a smooth dough. The dough needs to be covered and rested for 15 minutes.

• Flour work top surface and rolling pin. Divide the dough into 10 portions. Roll each portions into a thin sheet. Lightly dust the dough whilst rolling to prevent dough from sticking to either surface or rolling pin.

• Sprinkle chopped spring onions on top. Roll into a long, thin strip.

• Coil the strip into a round shape. Roll the coil with a rolling pin to resemble a pancake. Brush a little warm water on the surface of the pancakes and sprinkle sesame seeds on surface.

• Add oil to a heated pan, place 4 pancakes and fry on a medium/low heat for 2 minutes until the pan side down pan cakes turns golden brown. Flip over and fry for the other side for another 2 minutes until golden brown. Enjoy.



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