Pancake Day-Wholemeal Spring Onion Pancakes

It is pancake Tuesday. We will be cooking spring onion pancakes. It is a tradition Chinese side dish, a bit like Indian parathas, flaky and moreish.

I always try to squeeze more fibres into our meals, hence I made a wholemeal version.

It is dark and stormy outside and I tried to take pictures quickly. As a result, unfortunately, all the pictures are blurry.

My simplified recipe as follows

  1. Mix 250 grams wholemeal flour and 5 grams of salt  with about 150-170ml warm water (one part of boiling water to two parts of cold water).
  2. Make a soft dough and knead the dough for 5-10 minutes.
  3. Cover the dough with clingfilm while cutting spring onions to small pieces.
  4. Cut the dough into 8-10 portions.
  5. Roll each portion to a square, in my case, a shape.
  6. Instead of making my own shortening, I used margarine spread.
  7. Spread the margarine thinly on the square.
  8. Sprinkle chopped spring onions and a pinch of salt, if you fancy.
  9. Roll the dough into a long tube.
  10. Flatten the tube, then roll the tube into a spiral.
  11. Repeat step 5-10 three times.
  12. Roll the spiral to a pancake.
  13. Gently cook the pancake in a non-stick pan until both sides are golden brown.

Our in-house food critics, Ben, concluded that they were a bit dense compared to those made with white flour but still tasty. Oh, well. It was worthwhile sacrificing a bit of taste for health.

What will you be making this pancake day? I would love to hear from you. Please leave comments below.

This is an extra recipe for this week to celebrate pancake day. I will post our home cooking recipes every Friday and Monday. Thanks for stopping by!


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