Fried Spring Onion Pancake Recipe

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Fried Spring Onion Pancake
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Ingredients:

Directions:

  1. Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
  2. Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
  3. Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
  4. Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
  5. Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
  6. Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
  7. Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
  8. Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
  9. Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
  10. Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
  11. Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
  12. Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
  13. I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 389.09 Kcal (1629 kJ)
Calories from fat 130.82 Kcal
% Daily Value*
Total Fat 14.54g 22%
Sodium 3.35mg 0%
Potassium 87.56mg 2%
Total Carbs 55.78g 19%
Sugars 0.3g 1%
Dietary Fiber 2.31g 9%
Protein 7.35g 15%
Vitamin C 0.8mg 1%
Iron 0.8mg 4%
Calcium 19mg 2%
Amount Per 100 g
Calories 273.82 Kcal (1146 kJ)
Calories from fat 92.06 Kcal
% Daily Value*
Total Fat 10.23g 22%
Sodium 2.35mg 0%
Potassium 61.62mg 2%
Total Carbs 39.25g 19%
Sugars 0.21g 1%
Dietary Fiber 1.62g 9%
Protein 5.17g 15%
Vitamin C 0.5mg 1%
Iron 0.6mg 4%
Calcium 13.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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