Prep 5 mins
Cook 20 mins
From a cookbook by donna hay entitled 'flavours'. Excellent accompaniment to many Chinese dishes.
- 1 cup all-purpose flour
- 1⁄2 cup rice flour
- 3 eggs
- 1 1⁄2 cups milk
- 1 pinch salt
- 1 tablespoon sesame oil
- 4 spring onions, shredded (scallion)
- Whisk all ingredients except the onions in a bowl until smooth.
- Stir in the spring onions.
- Lightly coat a small frying pan with cooking spray.
- Place over med-high heat.
- Pour in the batter (amount depending on how big you want the pancakes to be) and swirl the pan to spread the mixture thinly.
- Cook for 2 minutes each side or until lightly browned.
- Keep pancakes warm while cooking the remainder.
- Serving suggestions- hoisin chicken/pork, char siu bbq pork, peking duck.
Okay. I had some trouble with these. I followed the recipe precisely but the batter was so thin, my first pancake ran all over the pan. I added another 1/3 cup flour and tried again. Still too runny. Added another 1/3 cup and it was almost the right consistancy, but the flour taste was a little strong in the final product. Due to the thinness, the onions kind of clumped together in the center of the pancake, which wasn't terribly pleasing. All in all, the flavor was alright- these remind me very much of Bergy's Okonomi Yaki (#38400 ), which I love, but a little blander. I also think this makes closer to 8 servings rather than 4, especially if served as a side. Thanks for posting, though.