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Baked Spring Onion Pancakes

Baked Spring Onion Pancakes

Made without any leavening agent, so this has yeast and involves some time for the dough to rise. Another Taiwanese classic.

Ready in: 2 hours 45 minutes

Serves: 6

Complexity: easy

kcal: 250

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370 g flour
1 cup warm water
2 tbsp sugar
1½ tsp active yeast
1 tbsp rice bran oil
6 spring onions, sliced
2 green chillies, fine chopped
Sesame oil


Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes until the yeast mixture is frothy.
Place the flour into a large bowl. Make a well and pour in the yeast mixture and add the oil. Knead the dough for about 10-13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45-60 minutes until the dough has doubled in bulk.
Place the dough on a floured board. Divide it into 6 equal balls. Gather the dough into round balls. Let the dough rest for about 10 minutes. Flatten each piece of dough with your palm and roll into a thin rectangular shape. Brush the surface with sesame oil, sprinkle some SIDS SALT & PEPPER, spring onions and green chillies. Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and let it rest for another 10 minutes. Repeat with the remaining dough.
Preheat the oven to 200°C. Line a baking pan/tray with baking paper.
When ready to bake, flatten the dough with your palm and fingers to your desired thickness. Place the pressed dough on a baking pan. Brush the top with sesame oil. Bake for about 16-20 minutes then serve warm.