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
- 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).
- Make a soft dough and knead the dough for 5-10 minutes.
- Cover the dough with clingfilm while cutting spring onions to small pieces.
- Cut the dough into 8-10 portions.
- Roll each portion to a square, in my case, a shape.
- Instead of making my own shortening, I used margarine spread.
- Spread the margarine thinly on the square.
- Sprinkle chopped spring onions and a pinch of salt, if you fancy.
- Roll the dough into a long tube.
- Flatten the tube, then roll the tube into a spiral.
- Repeat step 5-10 three times.
- Roll the spiral to a pancake.
- 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!