Best 3 Spring Onion Pancakes Recipes
Craving a delectable savory snack or appetizer? Look no further than these irresistible Spring Onion Pancakes, also known as Cong You Bing, a beloved delicacy in Chinese cuisine. Originating from Shandong, China, these pancakes have gained immense popularity worldwide due to their crispy, golden-brown exterior and soft, flavorful interior. Prepared using a simple batter of wheat flour, water, and salt, these pancakes are filled with aromatic spring onions, adding a delightful crunch and vibrant flavor. Served with a variety of dipping sauces, these pancakes are perfect for any occasion, whether it's a casual brunch, a lively party, or even as a street food treat.
The article features two variations of this classic recipe: a traditional version and a vegan alternative. The traditional recipe utilizes eggs in the batter, while the vegan version offers a plant-based option using flax eggs. Both recipes provide step-by-step instructions, ensuring that even novice cooks can create these delicious pancakes with ease. Additionally, the article includes helpful tips and suggestions for achieving the perfect crispy texture and avoiding common pitfalls.
SAVORY PANCAKES WITH SPRING ONION AND CHICKEN
Discovered at a Saturday morning lunch crisis. Hubby loves it and requests it every day for lunch.
Provided by newcook
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Mix spring onions, flour, sun-dried tomatoes, sugar, baking powder, baking soda, and salt together in a large bowl.
- Beat buttermilk, milk, melted butter, and egg together in a separate bowl until smooth.
- Heat a lightly oiled griddle over medium-high heat.
- Pour buttermilk mixture over flour mixture; mix together with a wooden spoon or fork until batter is just blended.
- Pour 1/2 cup of the batter onto the hot griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and top with some pepper Jack cheese and 1 slice of chicken. Cook until browned on the bottom, 2 to 3 minutes. Flip again and cook until chicken is warmed through, about 30 seconds. Repeat with remaining batter.
Nutrition Facts : Calories 268 calories, Carbohydrate 24.8 g, Cholesterol 73.1 mg, Fat 13.2 g, Fiber 1.7 g, Protein 12.6 g, SaturatedFat 7.1 g, Sodium 765.4 mg, Sugar 5.5 g
BACON AND SPRING ONION PANCAKES
This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.
Provided by Noo8820
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix together everything except the oil to make a smooth batter.
- In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
- Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
- Flip pancake and cook the other side until it browns slightly.
- Repeat with the remaining batter until you have four large pancakes.
- Cut into wedges and serve hot.
Nutrition Facts : Calories 539.7, Fat 17.5, SaturatedFat 5.5, Cholesterol 230.5, Sodium 1018.3, Carbohydrate 71.9, Fiber 3.1, Sugar 3.2, Protein 21.3
SPRING ONION PANCAKES
Make and share this Spring Onion Pancakes recipe from Food.com.
Provided by WaterMelon
Categories Chinese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Tips:
- Use a non-stick pan: This will prevent the pancakes from sticking and make them easier to flip.
- Heat the pan over medium-high heat: This will help the pancakes cook evenly and prevent them from burning.
- Don't overcrowd the pan: Cook the pancakes in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent them from steaming.
- Flip the pancakes carefully: Use a spatula to gently flip the pancakes to avoid breaking them.
- Cook the pancakes until they are golden brown: Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
- Serve the pancakes immediately: Spring onion pancakes are best served hot and fresh. They can be served with a variety of dipping sauces, such as soy sauce, chili sauce, or hoisin sauce.
Conclusion:
Spring onion pancakes are a delicious and easy-to-make appetizer or snack. They are perfect for a party or potluck, and they can also be served as a main course with a dipping sauce. With a few simple tips, you can make perfect spring onion pancakes every time.
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