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Flaky Sriracha Pancakes

Our favourite pancakes get a makeover

In one of our first ever YouTube videos (over three years ago!) we made Spring Onion Pancakes. Since then, we’ve made them many times over, which is no small testament to how deliciously satisfying they are.

The recipe itself is very simple. You make a dough that doesn’t need extensive kneading, then roll it out to a big sheet, before sprinkling on the filling and curling it into a snail-spiral.

Having made it so many times we’ve discovered some tricks to ensure the optimal level of flakiness and crunch in each of the layers. The two most important ones are to roll it out to no thicker than 0.5mm (so very thin!) and to not curl the spiral too tightly, so the layers have a chance to cook and stand proud.

But the most exciting way to tweak the pancakes is to play around with the flavourings. In this version, we add sriracha, that tangy spicy sauce that not only adds heat but a beautiful orange-red colour that peaks through the layers. Give this a go!

Serves
6-8 pancakes
Ingredients

for the dough
450g plain flour
1 tsp salt
1 tbsp vegetable oil

for the filling
8 spring onions, sliced
salt
vegetable oil

In one of our first ever YouTube videos (over three years ago!) we made Spring Onion Pancakes. Since then, we’ve made them many times over, which is no small testament to how deliciously satisfying they are.

The recipe itself is very simple. You make a dough that doesn’t need extensive kneading, then roll it out to a big sheet, before sprinkling on the filling and curling it into a snail-spiral.

Having made it so many times we’ve discovered some tricks to ensure the optimal level of flakiness and crunch in each of the layers. The two most important ones are to roll it out to no thicker than 0.5mm (so very thin!) and to not curl the spiral too tightly, so the layers have a chance to cook and stand proud.

But the most exciting way to tweak the pancakes is to play around with the flavourings. In this version, we add sriracha, that tangy spicy sauce that not only adds heat but a beautiful orange-red colour that peaks through the layers. Give this a go!

GET THE METHOD →

Start making the dough by putting all the dough ingredients into a large mixing bowl. Add 250ml warm water and stir until if forms a shaggy mess.
Turn the dough mixture out onto a work surface and for knead for 5-10 minutes until smooth. It should be a little sticky. Cover and leave to rest of 20 minutes.
Divide the dough into 8 even pieces.
To form the pancake, take one piece of dough and roll out into a rough rectangular sheet less than 1 mm thick (so very thin!). Spread on 1 tablespoon of oil, using a brush if you have one, followed by a large pinch of salt and a scattering of spring onions. Finish off with a squeeze of sriracha - as much as you think you can handle.
Roll up the sheet of dough until you have a sausage, then turn this into a spiral. Tuck the end underneath. Flatten the spiral into a disc just less than 1 cm thick. Repeat for remaining dough.
Heat a dash of oil in a large frying pan over a medium heat. Fry the pancakes until golden brown and cooked through; about 5 minutes each side.
  • Inna

    Hi, I love your blog! Thank you very much for excellent recipes and delivery. I tried this pancakes, they are really delicious, I made also the first version of them too. Have ever tried to bake them ?
    Thank you.

  • Mads Gyldenkaerne

    Dearly beloved Dumpling sisters,
    Your pancakes gratified my entire family. Amazing recipees on this blog and impossible not to love both of you including the amazing NZ accent😀😀😀

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