From last night's dinner, I realised that I still have some Japanese curry leftover. So thought it would be a good idea to make some pancake to go with it. Here is the spring onion pancake that I did.
When eaten on its own, the pancake is savoury and a little crispy but it gets a little chewy when it becomes cold. In fact I like it chewy. I am having the chewy pancake with my cup of coffee now while typing away. Yummmmyyyyyy! LOL
Gave some to my hubby with the Japanese curry. He said not bad.
Recipe for the pancake
Spring Onion Pancake (Chong Yu Ping)
500 gm plain flour
5 gm instant yeast
5 gm baking powder
250 ml of warm water
1. Mix flour, instant yeast and baking powder in a bowl. Pour in the warm water and mix into a dough. Cover dough and leave it to rest for about 20 minutes.
2. Knead dough again until it is smooth.
250 gm of prepared dough
25 gm of spring onion cut into small pieces
1. Using your hand, spread the dough out. Add in spring onions and salt. Wrap the spring onion with the dough and mix it evenly. If it’s too wet, add more flour to knead until dough is easy to handle.
2. Roll dough into a long strip. Divide dough into 3 portions. Roll dough out into a thick round shape. Hot up a little oil in a frying pan. Put one piece of round rolled dough into the pan and fry for until slightly brown on one side. Flip over and fry for 1 or 2 mins. Add a little water and cover with a lid. Cook until water dries up. Continue to fry until both sides are golden brow. Dish out and serve.
(Note: I half the dough recipe above. For the addition of salt, I did not measure and just estimated and it turned out just nice, not too salty or too bland.)