Improved Spring Onion Pancake Recipe

I was born and grew up in Northern part of China, where the main food of every meal is almost all made from flour. My mom may not be a very great cook to deal with different dishes, but she really has something in cooking Chinese wheat flour food. She’s very good at making dumpling, buns, and my favorite all the time – spring onion pancake.

This summer when my husband and I went back to my hometown and spent some time there. My mom cooked spring onion pancake for us.

They are the best spring onion pancake I’ve ever had. Crispy outside but soft, juicy and tasty inside. I really wanted her to open a spring onion pancake store so that other people won’t miss such a delicious food. On the other hand, if she really opens one, I’m afraid I will have too much everyday and the shop will go broke. 🙂

Anyway, I asked my mom how come she can make such nice pancake while mine are hard and plain. She told me the secret is hot water. I used to mix flour with cold water. My mom used 1/3 hot water first then cold water for the rest.

Let dough rest for a while so that flour and water will combine perfectly. Divide dough into several smaller ones. Flatten each of them with rolling pin. Then spread a little oil, salt, black pepper (my mom actually used Sichuan pepper powder) and most importantly chopped spring onion evenly. Roll the thin layer from one end to the other to make it into a roll. Fold one end to the other end. Press with palm gently. Fry in pan till both sides turn golden brown.

Mine are not so nice as my mom’s. But they taste much better than the ones I made before.

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