Spring Onion Pancakes

These pancakes are the perfect alternative to wraps and pita breads. They are light and buttery but strong enough to hold quite a bit of filling. The filling options are really endless – whatever you would have in a pita or wrap would work.

I love serving them with my Slow Roasted Pork and these insanely easy and quick Cucumber Pickles. The combination is perfect for when you are serving many people and want a casual affair. Everyone helps themselves to make their own pancakes. You can add some other pickles and sauces to the mix as well, like pickled jalapenos or pickled red onion which turns a vibrant pink as it stands. The very trendy Sriracha sauce will not be out of place either. For some freshness and more flavour serve small bowls of chopped parsley or coriander. It adds some colour to the pancakes too.

The recipe comes from (my foodie crush) Bill Granger’s Everyday Asian book and is one I keep returning to for many occasions.

Spring Onion Pancakes

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Ingredients

  

• 4 eggs
• 750 ml milk
• 80 g butter melted
• 250 g plain flour
• 5 tsp baking powder
• 1 tsp salt
• 4 spring onions finely sliced

Instructions

 

• Whisk the eggs, milk and butter together in a bowl.
• Sieve the flour, baking powder and salt into another bowl.
• Gradually add the egg mixture to the flour and whisk until smooth.
• Let the mixture stand in the fridge for at least one hour.
• Heat a lightly oiled non stock frying pan over medium heat until hot.
• Add about 3 tablespoons of the batter to make a thin layer.
• Sprinkle with spring onion.
• Cook for two minutes until bubbles start to appear and turn over and cook for another minute until golden brown.
• Keep warm while you cook the remaining pancakes.
• Serve with Slow Roasted Pork

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