- 400 g plain flour
- 220 ml boiled water
- 50 ml cold water
- spring onions
- some oil, salt
- Add A, B, C into the bowl of the standing mixer.
- Attach the dough hook to the standing mixer and start kneading. It took me roughly 5 mins.
- When the dough comes clean in the bowl, remove the dough hook.
- Take the dough off the hook and shape it to a ball. Add some oil into the mixer bowl and put the dough back into the bowl and let it rest for 30 minutes. You can cover it with a tea towel.
- While the dough is resting, wash and cut the spring onions into small pieces. Put them in a bowl mixed with some olive oil (or lard), salt and pepper, and leave it aside.
- After resting for about 30-60 mins, divide the dough into 4-6 portions depending on how big you’d like to pancake to be.
- Use a rolling pin, flatten the dough into a rectangle.
- Sprinkle some spring onion mix across the dough.
- Roll the dough from the long side to long sider so it looks like a thin/long sausage.
- Shape the long dough into a swirl and leave it aside.
- Repeat the process for the rest of the dough.
- Let the swirled dough rest for at least an hour or even overnight in the fridge. If you are leaving it overnight, make sure you drizzle some oil on each side to make sure it won’t get stuck on the plate.
- After at least an hour, you can roll the swirled dough flat to the desired thickness and then it’s ready to be pan-fried.
In Taiwan, we love adding an egg on top of the cooked pancake with chili sauce. Perfect traditional BREAKFAST! Yummy!