Shallot Pancakes.
July 11th, 2010
Shallot pancakes are incredibly easy to make and even easier to devour dipped in salty sauce.
Makes four 8 inch pancakes.
Ingredients.
- 1 1/2 cups plain flour
- 1/2 cup boiling water
- 1 tablespoon canola oil
- 1 teaspoon sesame oil
- 4 shallots (spring onions)
- Extra sesame oil and flour
- Serve with a mixture of 3 parts soy sauce to 1 part rice wine vinegar.
Method.
Add the flour, boiling water, canola and sesame oil together in a bowl. Knead into a smooth dough, place back in the bowl and cover with a tea towel. Leave for at least 10 minutes, but 30 minutes is better.
Finely chop the green parts of the shallots to make about a cup.
Cut the dough into quarters. Take one piece and roll it out into an 8 inch round. Brush the dough with some sesame oil on one side and sprinkle it with a 1/4 cup of the chopped shallots. Roll the dough up into a tube and coil it into a snail shape. Squash it down into a disc and roll it back out into an 8 inch round.
Put a frypan on the stove to a high heat. Brush one side of the pancake with sesame oil and place that side down in the pan. While it is cooking brush the other side with sesame oil. Flip after a minute and cook the other side.
Repeat for the three remaining pancakes. Cut them into pieces and serve with dipping sauce.