Bacon And Spring Onion Pancakes Recipes

SPRING ONION PANCAKES

Spring Onion Pancakes image

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

Ingredients

1 cup all-purpose flour
1/2 cup rice flour
3 eggs
1 1/2 cups milk
1 pinch salt
1 tablespoon sesame oil
4 spring onions, shredded (scallion)

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.

BACON AND SPRING ONION PANCAKES

Bacon and Spring Onion Pancakes image

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

Ingredients

2 eggs (beaten)
6 ounces flour
2 -3 slices bacon (finely chopped)
4 spring onions (finely sliced)
8 -10 fluid ounces chicken stock
1/2 teaspoon salt
oil (for frying)

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

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