Went to a friend house, she served this Chinese pancake to go with her chicken curry, side vegetables dish. Usually we, Malaysian Chinese would be eating it with roti canai. Anyway, we can combine anything together. Everyone got different ways of serving their food and eating them.

Google: “Chinese Scallion Pancake is a popular Chinese street food, a breakfast pancake with a lovely crispy shell and soft inside. The are some other names for the pancake, the Chinese name is Cong You Bing (葱油饼), sometimes called green onion pancake. Scallion Pancakes are made with flour, oil, and chopped scallions or green onions.”

As usual, once I tasted any food, I like it; I would ask for recipe. Then I loved to change the recipe to called my own. At least I am courageous to try experiment different ingredients and methods of doing. My friend sifted her flour. I didn’t sift my flour. Afterall, everyone has different DNA, personality, lifestyles and behaviour. My pancake is not as beautiful as my friend. Keep practicing making it; one day it will be better and beautiful. It’s taste delicious and comforting. Let’s cook!!!

Ingredients

1 1/2 cups all-purpose flour
1 Tsp salt
1/2 Tsp chicken powder
1/2 Tsp garlic powder
1 Tbs Chinese five spice powder (OPT)
1/2 c boiling water
1/3 c water, plus a few more Tbs, if necessary
1-2 stalks spring onions or scallions, green parts only and thinly sliced
oil, for the dough, brushing and pan-frying
flour, sprinkles on work surface

Method

In a mixing bowl mix flour, chicken powder, garlic powder, and salt until combined well. Make a hole in the centre, slowly add hot water in to the flour. Mix for a while and then pour in the cold water, mix well.

Knead until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 Tbs of water to the dough, either in the bowl or on a flour dusted surface. The dough will feel moist but it should not stick to your hands too much.

Shape the dough into a round ball. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. Sprinkle flour on top of a work surface. Divide the dough into 4 pieces of equal size. Work with one piece at a time, leaving the remaining pieces in the bowl.

Shape a piece of dough into a small ball. Use a rolling pin; dust the rolling pin with some flour as you roll out the dough into a thin circle, about 7 to 8 inches in diameter. Brush a layer of thin oil on top of the dough, making sure not to miss the edges. Sprinkle sliced spring onions and Chinese five spice powder; if you are using all over the dough.

Starting on one end, roll the circle of dough into a cylinder with two hands. Take one end of the rolled up dough and curl it toward the center, like a snail. Tuck the end of the dough underneath. Remember to cover the remaining dough to avoid drying out. Repeat with the other ball of dough.

Dust the rolling pin with the flour and roll the snail-shape dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat the steps above for the rest of the dough balls. A few slices of spring onions may pop out during the process, and that’s perfectly normal.

Brush some oil on a pan on medium heat. Transfer a piece of the pancake onto the pan a small nonstick or cast iron skillet. Pan cook until the surface becomes light golden brown, about 1 minute. Flip the pancake over and pan fry for another 1 to 2 minutes. Use a spatula to push down if necessary to get it to cook the surface evenly and/or twirl the pancake from time and time especially the central part to ensure the circle is evenly pan cooked.

Add more oil, repeat for the remaining pancakes and serve immediately. They are best eaten warm or serve with a hot curry of your choice. Or serve with chicken tender pieces and dipping into mayo or chili sauce. Enjoy!!!

https://helenscchin.com/2015/03/06/spring-onion-pancake/

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