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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Spring Onion Pancakes

Spring Onion Pancakes

2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder, optional
3/4 cup hot (just boiling) water, plus a few more tablespoons, if necessary
1/4 cup cooking oil
3 to 4 spring onions, thinly sliced

For the dipping sauce:
2 tablespoons soy sauce
2 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
Pinch red pepper flakes, optional

Add flour, salt and garlic powder to a medium bowl. Stir to combine. Add 3/4 cup of hot water to the flour and stir with a wooden spoon. Continue stirring until all the water has been absorbed by the flour. Don’t worry if the dough has not formed completely yet.

Knead all the bits of dough together with your hands inside the bowl. If your dough is still very dry, add a splash of hot water, about 1 to 2 tablespoons, until it comes together and all the flour is absorbed.

Continue kneading the dough for about 2 more minutes. The dough will feel moist but it should not stick to your hands too much.

Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.

Shape a piece of dough into a small ball. Use a rolling pin to roll out the dough into a thin circle, about 14 - 16cm in diameter.

Brush a thin layer of cooking oil on top of the dough, making sure not to miss the edges. Sprinkle sliced spring onions all over the dough.

Roll and flatten the pancake:
Starting on one end, roll the circle of dough into a log. Take one end of the rolled up dough and curl it toward the center, like a snail's shell. Tuck the end of the dough underneath the spiral.

Use the palm of your hand to flatten the dough into a thick circle. Roll it out again with your rolling pin. Try to roll it out as thinly as possible. A few slices of spring onions may pop out during the process, and that’s perfectly normal.

Transfer rolled out spring onion pancake to a plate. Repeat steps 4 through 6 with the remaining dough pieces.

Heat about 2 teaspoons of cooking oil in a small nonstick or cast iron skillet over medium heat.

Place one of the pancakes in the middle of the pan and pan fry each side for about 2 to 3 minutes, until golden brown. Transfer to a plate and repeat with the 3 remaining spring onion pancakes, adding more oil to the pan as needed.

Prepare the dipping sauce:
Mix all the sauce ingredients in a small bowl. Adjust the seasonings to your liking, adding more soy sauce or vinegar, if you like. Add any leftover spring onions to the dipping sauce, and add a pinch of red pepper flakes if you would like a bit of spice.

Cut the spring onion pancakes into small wedges and serve while hot with the dipping sauce. (The pancakes are still good when cooled, but will no longer be crispy.)
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