Spring onion pancakes
These are a sort of a cross between a pancake and an omelette, and they’re so delicious when stuffed with the spiced pumpkin smash and topped with the spinach and yoghurt sauce. When I make these, I cook them in batches and keep them warm in a low oven while making my way through the batter. Then we can all sit down together and dive in.
Ingrediënten
- 12 eggs
- ½ cup 75 g plain (all-purpose) flour
- 2 tsp baking powder
- A pinch of salt
- 2 cups 130 g chopped spring onions (scallions)
- ⅓ cup 50 g toasted sesame seeds
- 3 cm 1¼ inch piece ginger, very finely chopped
- 2 garlic cloves very finely chopped
- 1 tsp five-spice powder here or store bought
- Vegetable oil for frying
- Spiced pumpkin smash to serve
- Spinach and yoghurt sauce to serve
- Sammie’s chilli oil here, to serve (optional)
Instructies
- Crack the eggs into a large bowl and whisk to combine.
- Add the flour, baking powder and salt and whisk until you have a thick batter.
- Stir in the spring onion, sesame seeds, ginger, garlic and five-spice powder.
- Leave the batter to rest for at least 30 minutes before cooking.
- Preheat the oven to 150°C (300°F).
- Heat a frying pan over medium–high heat and add a good splash of the oil.
- Once the pan is hot, ladle in about ¼ cup (60 ml) of the batter and swirl the pan around until you have a nice thin pancake.
- Cook for 1 minute or so, then flip over and cook the other side.
- Transfer the pancake to an ovenproof plate and pop it in the oven while you cook the remaining batter.
- Serve the pancakes with the pumpkin smash, spinach and yoghurt sauce and chilli oil.
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