Shanghai Scallion Pancakes

It’s more pizza than pancake – lovely but blimey this recipe is complicated! Oh and have a heavy flat bottomed something ready for when you put them in the frying pan (I never read recipes before I start and always fall foul of stuff like this – I would be running round the kitchen grabbing anything to hand, mainly Lego in our house).

2 1/4 cups plain flour

1/4 tsp salt

1 cup warm water

1 tsp peanut oil

3 tbsp veg or peanut oil

1/3 cup plain flour

1/4 tsp salt

2 cups of scallions (spring onions in the Queen’s English)


Prepare the dough by mixing 2 1/4 cups of flour with 1/4 teaspoon salt and 1 cup of warm (tepid) water. Use a spoon/spatula until a sticky (but not wet) dough forms.

Use a tsp of oil to coat the ball of dough, place in a bowl covered with cling film and leave for a couple of hours.

Now you need to make a roux! Mix 3tbsp oil with 1/3 cup flour and 1/4tsp salt.  Set aside.

After the dough has rested, oil a work surface and your hands and divide the dough into 4 pieces.  Roll each piece into a long strip.

Take a 1/4 of the roux and spread it across the length of the dough and scatter (evenly) 1/2 cup of spring onions on top.

Roll the dough with your hands, folding over the edges to keep the spring onions in. You should end up with something spirally ball shaped (???), cover it in cling to stop it drying out while you do the same for the other 3 pieces of dough.

Heat 4 tbsp oil in a pan (medium heat).  On the work surface, using your fingers press each dough ball into a round that’s about 1 inch thick. Put in the pan and move around until browned (about 2 mins), turn the pancake over gently.

Use something flat bottomed (a heavy pot of something similar) to press the mixture out to about 1/2 inch thick, and fry for another 2 mins.

Then transfer to a 180 degrees c oven for 5 mins for extra crisping.

And if you can be bothered to go through all that malarky, then I hope you enjoy them!

vegan recipe


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