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Crispy Spring Onion, Ginger and Garlic pancakes.

Updated: Oct 4, 2021

Serves 2, 45 minutes.



  • 1 cup plain flour

  • 1tsp salt

  • 1/2 cup boiling water

  • 1/2 tsp black pepper


  • 1/2 cup sunflower oil

  • 1/4 cup plain flour

  • 1/2 tsp curry powder

  • 1/2 tsp ginger

  • 1/4 tsp turmeric

  • salt


  • 5 spring onions

  • 4 cloves of garlic

  • 10g ginger

  • 4 sprigs of thyme

  • 1/2 tsp chilli flakes


  • 2tsp sesame oil

  • 1tsp sesame seeds

  • 1tbs soy sauce

  • 1tsp sugar

  • 1/2 tsp chilli flakes


  1. In a stand mixer with a dough hook, start the dough by adding the flour and salt and while mixing slowly pour in the boiling water while mixing on low heat.

  2. Leave to knead on high speed for 10 minutes.

  3. Place in an oiled bowl to rest while you prepare the filling.

  4. In a sauce pan add the oil and flour.

  5. Bring to medium - high heat and cook while stirring until it turns golden brown.

  6. Take it off the heat and add the curry powder, ginger, turmeric and a pinch of salt.

  7. Mix to combine and leave to cool down.

  8. Remove the outer layer and wash them.

  9. Cut the ends off the spring onion and thinly slice them.

  10. Peel and finely chop the ginger and garlic.

  11. Wash and remove the leaves from the stem of the thyme.

  12. Chop the thyme and add to the spring onion along with the chilli flakes.

  13. Lightly oil the dough and roll into a really thin rectangle.

  14. You should be able to see you hand through it.

  15. Brush the dough with the roux you made earlier and then evenly scatter the spring onion, garlic, ginger, thyme and chilli over it.

  16. Sprinkle salt and crack black pepper over it before rolling.

  17. Fold the sides in and roll the dough across so you have a long log shape.

  18. Cut into smaller 2 inch logs.

  19. pinch the one end of the log together and roll plat into a disk pinched side facing up.

  20. Each disk should be roughly 1 centimetre thick.

  21. Once you have rolled out all the disks bring a frying pan to medium - high heat.

  22. Add enough sunflower oil into the pan so it is about 1 1/2 centimetres deep so you can shallow fry the pancakes.

  23. Fry each pancake until they are golden brown and crispy on each side.

  24. When you remove from the oil place on a plate with kitchen paper to drain the excess oil.

  25. While they are frying mix the sauce ingredients in a bowl to make the dipping sauce.

  26. Serve the pancakes with the dipping sauce and enjoy!

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