Scallion (Spring Onion) Pancakes

Makes 10 Prep Time 30 minutes   Cook Time 10 minutes   Rated:

I have long looked at images of these and wondered how they were made. So flaky and puffy and that sauce!! YUM. So when we made the Chinese Puff Pastry recipe and had SCADS left over after our egg tarts, the research showed that this is also a use for the pastry. You are totally welcome. We played around a bit with the traditional method and my Chinese grandmother may be turning in her grave, so with apologies to tradition, this is our version. A little patience is required, but this is a lot easier than the usual! And go double on the sauce. Just saying. It is GOOD!

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Combine the spring onions, Chinese five spice, sesame oil and sesame seeds in a bowl. Place that mixture and the Chinese Puff Pastry into the Thermomix bowl and knead 1 min/Interval. You can reserve some of this to serve with the pancakes as well. (Or make extra!)


In a small bowl, mix the miso with the water to get a thinner, spreadable paste.


Divide dough into 40 gram balls.


On a floured silpat mat, take 1 ball of dough and flatten with the palm of your hand. Roll out thinly with a rolling pin, spread some miso mixture onto it. Roll it up scroll-style, then roll the scroll up, like a snail, flatten dough with your palm again and then carefully roll it out flat again. Repeat with all the dough balls. This is the hardest part!


Heat EVOO in a frypan over low heat. Fry each pancake for 10 minutes, turning half way. You want them to cook slowly. Repeat with remaining pancakes.


To make the sauce, combine all ingredients in a small bowl.

Served with

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