There is something about flour bond with water. Something that possibly goes back to those afternoons spent sat on the kitchen counter, watching my grand-mother making pâte brisée [shortcrust pastry], which I would – of course – nibble on.
Of the unbaked kind.
So the prospect of mixing flour and water to a dough, then sprinkled with a generous handful of chopped spring onions – and a pinch of Maldon sea salt – felt like music to me.
Of the indie kind.
I followed this recipe. For those of you who prefer to use scales – and may the gods of pastry bless you for that – I’ve written the quantities I’ve used below.
The resulting pancakes are chewy and yet flaky. And the drawing above should have given you a hint, but they’re rather delicious when served with a drizzle – or more – of Sriracha sauce.
Of the hot kind.
Chinese spring onion pancakes
Makes eight pancakes, or four huge ones.
Mix 315g of plain flour with 180g of warm water, and knead until smooth. Brush with a little vegetable oil, cover with clingfilm and allow to rest for half-an-hour.
Cut the dough into four. Lightly oil your work surface and roll out one of the balls of dough into a thin rectangle at least 30x35cm.
Finely chop a bunch of spring onions and sprinkle on top of the dough along with a pinch of Maldon sea salt.
Starting from the long end, roll the dough up tightly, then cut in two. Coil each part into a bundle.
And finally roll out the snail into a flat circle.
Heat a tablespoon of vegetable oil into a frying pan and cook the pancake for two mintes on each side.
Cut into wedges and serve with a dipping sauce. And when I say dipping sauce, I really mean Sriracha.
Now, what’s your favourite use for Sriracha? And have you tried making your own?