Asian-style Onion Pancakes is a modern Fusion recipe (from Australia) for a classic savoury starter of Asian-style egg and flour pancakes served topped with spring onions. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Asian-style Onion Pancakes.
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This is another Fusion recipe for Asian-style pancakes flavoured with spring onions (scallions).
Ingredients:
4 tbsp oil
4 tbsp finely-sliced spring onions
2 eggs + 2 egg yolks
200g (7 oz) plain (all-purpose) flour
1 tsp salt
400ml milk
225ml (1 cup less 1 tbsp) water
Method:
Heat 1 tbsp of the oil in a frying pan and lightly cook the spring onions until they are starting to soften. Remove with a slotted spoon and set aside.
Lightly beat the eggs and egg yolks in a bowl and set aside. Sift the flour and salt into a large bowl and gently mix in the eggs. Slowly add the milk and water, beating with a balloon whisk until the batter is creamy. Stir in the remaining oil and continue to beat for a few more minutes. Finally stir in the fried spring onions.
Place a non-stick frying pan over medium heat. Pour in 1 tbsp of the pancake batter and cook until set but not browned.
To serve, loosely roll the pancakes and slice each one into 3 pieces.
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