You may already know our recipe for Wild garlic pancakes .
But since wild garlic is unfortunately not available fresh all year round, we would like to introduce you to an alternative that is basically a tasty variant all year round.
We’re talking about scallions.
We use them here as a filling for our Asian-style pancakes.
The scallion pancakes are super easy to make and since the dough is not made from yeast it only takes a moment to rest. The dough can do this, for example, while you are preparing the spring onions or tidy some things up.
With this you can practically combine the few ingredients that you probably already have at home anyway and start with the delicious scallion pancakes right away.
The dough consists of flour (we almost always use spelled flour), a little salt and lukewarm water.
These ingredients are simply kneaded into a smooth dough and form the basis for our Asian pancakes.
After baking in the pan, you can serve it as a starter or as a snack in between.
We think a dip made from soy sauce, lime juice and chilli goes perfectly with it.
But I’m sure you can think of some other suitable dips.
- 250 g flour (spelled flour)
- 180 ml water (lukewarm)
- ¾ tsp salt
- 4 tbsp oil for the pan (+ a little more to brush on)
- 4 spring onions (the green parts of them)
- For the dough, first put the flour, water and salt in a bowl and mix with a fork.
- When everything is holding together, continue kneading with your hands until the dough has become supple. This can take a few minutes. If the dough is still too dry, just add a little more water (preferably a teaspoon at a time).
- The dough now has to rest for almost half an hour and should be formed into a ball and set aside well covered.
- In the meantime, the spring onions can be washed. Then dry them well and roughly chop them. If possible, only use the green, softer parts of the spring onions for the pancakes.
- After the resting time, the dough can now be divided into 4 equal pieces and shaped into balls.
- Now roll out the first of the 4 balls thinly on a floured work surface, brush with a little oil and put some spring onions on top.
- Now it is rolled up and this role is further rolled up into a snail.
- This “snail” is now rolled out thinly and as round as possible with the rolling pin.
- The resulting pancake blank can now be set aside on a plate lined with baking paper.
- Do the same with the other 3 dough balls and do not forget the baking paper between the finished pancake blanks to prevent them from sticking to each other.
- Now set up the pan, let it get hot and for each pancake make sure to spread the pan well with oil, e.g. rapeseed oil. Put the first of the pancakes in the pan and fry for a few minutes on each side until the desired browning is achieved. This takes about 2-3 minutes.
- Cut the finished pancakes into quarters and serve fresh and hot with a dip of your choice.
For brunch or as a snack and finger food to share.
We mixed soy sauce with lime and chilli as a dip.
The aroma of the lime tastes really fresh and delicious.
But lemon juice instead of lime is also great.