Shrove Tuesday (Pancake Day) is coming, which commemorates the last day of preparations before Lent, which in turn remembers when Jesus spent 40 days being tempted in the desert before he started his public ministry.

This is a savoury recipe based on Taiwanese spring onion or scallion or green onion pancakes. In Taiwan, these pancakes are breakfast items. The name of the onion will depend where you come from and how mature the onion is. I will call these onions “spring onions” because that is what they are called here in the UK.

Recipe for Spring Onion Pancakes

Ingredients:

150g flour

290ml water

120g spring onions, which is 4 or 5 stalks

6 tablespoons soy sauce

2 cloves of garlic

cooking oil

salt

pepper

Chop the spring onions into rounds about half a centimetre thick. Mix together the flour, water, spring onions, and a good pinch of salt and pepper in a bowl.

Preheat a frying pan (or skillet) on a high heat. While the pan is heating up, prepare the dipping sauce: peel and slice a couple of cloves of garlic and add to a small bowl with several tablespoons of soy sauce.

Add a couple of tablespoons of cooking oil to the pan and spoon in about 4 tablespoons of the batter. The pancake will be ready to flip when the surface dries around the outside and there are holes and bubbles visible.

Flip the pancake again after around a minute. The pancake will be ready when both sides are golden brown, so that you may have to flip the pancake a few times. Continue to cook each pancake until all the batter is used up.

Dip in the garlic infused soy sauce and enjoy, preferably followed by one of our teas!

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