Fried Spring Onion Pancake Recipes

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.

Steps:

• In a large, deep pot, pour in 2 inches of oil and heat to 350 degrees. Put the buttermilk and flour in separate shallow bowls.
• Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise (or wedge them if they are thick).
• Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper-towel-lined plate and season with salt. Repeat with remaining onions.

Steps:

• Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
• Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
• In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
• Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs - with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.

Steps:

• Boil 1 cup of water; Add 1/4 cup of cold water to the boiled water.
• Put 3 cups of flour into a large bowl; Slowly pour approximately 1 cup of the hot water into the flour and stir the bowl while you pour.
• Knead until all of the flour in the bowl has joined the dough; (It may seem like there is too little water at first, but be patient; The dough will be kind of hot when kneading; When you are done, your dough should not be sticky and should look grayish).
• Cover the ball of dough with 2 layers of moist paper towels; Leave covered for at least 1 hour; After an hour or so, the dough should have transformed from gray to white; (You can use the wait-time to prepare the next step).
• Have your chopped onions and cooking oil ready in small bowls; Make sure your rolling pin and rolling board are floured; The steps to follow will need to be repeated until all of the ingredients are used up.
• Make a ball of dough 6-10 ounces in volume; (6 ounces will give you a pancake the size of a CD and will allow you to o fry 2-3 of them at the same time;) Make sure you re-cover the bowl each time you remove some dough.
• Use the roller to flatten the ball into a round circle 2-mm thick; Sprinkle salt (you decide how much) uniformly over the'circle;' Use the roller to roll the salt crystals into the dough.
• Brush a thin amount of cooking oil uniformly over the circle; Then sprinkle 1-2 teaspoons of chopped onion uniformly over the circle; (Read the next step before applying the onions, so as to better understand how much onions to apply).
• Roll the circle into a cylinder; (If you put too much onion, it won't roll well) Gently squeeze as much air out of the'cylinder' as you can; Pinch the ends so the onions wont fall out; (If the sides of your cylinder start popping holes, you made the circle too thin, but don't worry).
• Roll the cylinder along the length and tuck the outer-end into the roll; Your creation should look like a snail shell and be shaped like a rollerskate wheel.
• Rest the'wheel' on its face and use your roller to flatten it into a pancake, around 4-5 mm thick; Don't be worried if onions start spilling out when you flatten.
• Brush your frying pan with cooking oil and fry on low heat; Turn when the bottom is crispy; The final pancake should be crispy on the outside, with a few burn spots on the surface, and dense and chewy on the inside.
• I recommend tasting the first one to decide if you want to add more salt or onion, or if you want to make the pancake thicker or thinner.

Steps:

• put all marinade ingredients in large saucapan with duck legs.
• leave to marinade 4 hours, or overnight (longer is better).
• bring contents of saucepan to boil, then simmer for 1 1/2 hours.
• remove legs and dry with kitchen paper.
• grill legs to crisp.
• cut cucumber and spring onions in thin long slices.
• warm pancakes.
• to serve, scrape meat off bone and wrap in pancake with strips of cucumber, spring onion and sauce.