Escallion Pancakes


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


I know, I know, this was a long time coming. After trying Franchia's spring onion pancakes whilst in New York, I knew I had to put the effort into rustling up some of these delicious, warm, soul soothing morsels. I've seen them around the net and in a few Japanese and Korean cookbooks but have never really taken the time to try them, because in my little world pancakes shouldn't require effort like bread. Pah, how wrong was I? I will most certainly be making these more often, because the dough can be frozen for about a month or kept refrigerated for a couple of days. 


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


I used the whole of the spring onion, green and white bits, the green not only adding colour but flavour, and the white bits take on a sweet - savoury flavour when cooked in the dough. Now, I know it says pancake, but this is not made with a batter; instead it is made by forming a dough and flattening it out. Perhaps it would be more apt to call it a flat bread? I don't think mine were exactly the same as #Franchia. Next time round I might substitute out some of the plain flour for glutinous rice flour. To give more of a chewy texture inside and crispy on the outside. However, for my first attempt I think they were pretty good.

So with just a few ingredients, and a bit of wrist work you'll have yourself something filling and delicious.

Let's cook...

Ingredients
serves 4

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Pancake
Slurry
#As with all recipes on this blog unless otherwise stated they are my own; be kind enough to, link back to original, make, share and highlight - happy sharing #


Preparation


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Put the flour and salt in a large clean bowl add the salt and hot water, mix together well with a spatula till a dough forms.



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Place the rough dough on a clean floured surface or oiled marble surface, knead well. Leave to rest covered with a damp kitchen towel or cling film turn the previously used bowl over the ball of dough for 20-30 minutes.

Make the slurry


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Place all the ingredients for the slurry into a small clean bowl and mix well, making sure there are no lumps in the mixture. Leave aside till later.



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Uncover the dough and knead on a clean surface till a smooth dough forms, cut the dough into 4 equal pieces. 



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Roll each piece of dough into a smooth ball, taking a rolling pin. Roll the dough out into a round shape, brush with the slurry and sprinkle over some of the the pre chopped spring onions.

Taking one end of the dough, start rolling the dough on itself, it should form a crescent shape, roll this into a spiral (like a cinnamon bun). 

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers

Leave to rest while you repeat the above process for the other 3 balls of dough. Taking the first spring onion roll, roll this out into a round shape in a floured or oiled surface. 



All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


Heat a cast iron frying pan and smear with vegetable oil, cook the pancakes on medium heat one at a time turning frequently, about 3-5 minutes each.


All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers


Serve warm, with bulgoi, and dipping sauce made from sesame oil, soy sauce and fish sauce. Sprinkle with sesame seeds and chopped spring onions.

Done! 

                Bon App├ętit!!

All rights to images reserved  copyrights Alicia Lewis @ KitchenTakeovers
Till next time, EAT mindfully, DRINK responsibly, and EXERCISE your mind and body!!!





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