Chinese Spring Pancake
Dive into the delightful world of Chinese Spring Pancakes, where thin, soft crepes wrap around vibrant fillings! With a perfect blend of fresh scallions and savory fillings, these pancakes are not only easy to make but also bursting with flavor. Grab your skillet and get ready to roll up a delicious bite of springtime goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water (240 ml)
🫙Pantry Staples(2)
- plain flour (125 g)
- edible oil
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Add salt in plain flour.
- 2
Add warm water and stir well.
- 3
Knead with a single hand and cut into equal parts.
- 4
Shape into big balls and spray with edible oil.
- 5
Let it rest for half an hour.
- 6
Press flat and spread edible oil.
- 7
Put another piece on top and repeat the process 10 times.
- 8
Gently roll it out.
- 9
Place in a non-stick pan and fry for 3 minutes.
- 10
Flip it over and peel off one sheet, repeat the process 8 times.
💡 Pro Tips
- ✓Use water at 140-150°F (not cold or boiling) to hydrate the flour, since this semi-scalds the starch to create a pliable, slightly translucent dough that's easier to stretch thin without tearing.ingredient140-150°F
- ✓Rest the dough balls for a full 30 minutes covered under plastic wrap or a damp cloth, allowing the gluten network to relax so the dough won't spring back when you press and roll it flat.timing30 minutes
- ✓Brush a thin, even layer of oil between the two stacked dough pieces to create a physical barrier that prevents the layers from fusing during cooking, resulting in the signature pull-apart double layers.technique1-2mm oil layer
- ✓Cook the stacked pancake in a dry or lightly oiled pan over medium-low heat at around 325-350°F, flipping every 30-45 seconds, so both layers cook through evenly without the exterior burning before the interior sets.timing325-350°F, flip every 30-45 seconds
- ✓Immediately separate the two hot layers by peeling them apart with your fingers right after cooking, while residual steam trapped between the oiled layers is still loosening the surfaces.techniquewithin 10-15 seconds of removing from heat
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chinese Spring Pancake
Dive into the delightful world of Chinese Spring Pancakes, where thin, soft crepes wrap around vibrant fillings! With a perfect blend of fresh scallions and savory fillings, these pancakes are not only easy to make but also bursting with flavor. Grab your skillet and get ready to roll up a delicious bite of springtime goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- warm water (240 ml)
🫙Pantry Staples(2)
- plain flour (125 g)
- edible oil
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Add salt in plain flour.
- 2
Add warm water and stir well.
- 3
Knead with a single hand and cut into equal parts.
- 4
Shape into big balls and spray with edible oil.
- 5
Let it rest for half an hour.
- 6
Press flat and spread edible oil.
- 7
Put another piece on top and repeat the process 10 times.
- 8
Gently roll it out.
- 9
Place in a non-stick pan and fry for 3 minutes.
- 10
Flip it over and peel off one sheet, repeat the process 8 times.
💡 Pro Tips
- ✓Use water at 140-150°F (not cold or boiling) to hydrate the flour, since this semi-scalds the starch to create a pliable, slightly translucent dough that's easier to stretch thin without tearing.ingredient140-150°F
- ✓Rest the dough balls for a full 30 minutes covered under plastic wrap or a damp cloth, allowing the gluten network to relax so the dough won't spring back when you press and roll it flat.timing30 minutes
- ✓Brush a thin, even layer of oil between the two stacked dough pieces to create a physical barrier that prevents the layers from fusing during cooking, resulting in the signature pull-apart double layers.technique1-2mm oil layer
- ✓Cook the stacked pancake in a dry or lightly oiled pan over medium-low heat at around 325-350°F, flipping every 30-45 seconds, so both layers cook through evenly without the exterior burning before the interior sets.timing325-350°F, flip every 30-45 seconds
- ✓Immediately separate the two hot layers by peeling them apart with your fingers right after cooking, while residual steam trapped between the oiled layers is still loosening the surfaces.techniquewithin 10-15 seconds of removing from heat