Butter Tart Spring Onion Pancakes (黄油挞葱油饼)

This recipe combines the flakiness of butter tarts with the savory flavor of spring onion pancakes, resulting in a delightful fusion of Canadian and Chinese cuisine.

Butter Tart Spring Onion Pancakes (黄油挞葱油饼)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup boiling water
  • 2 tablespoons butter, softened
  • 1/4 cup chopped spring onions
  • Salt to taste
  • Vegetable oil for frying

Instructions

  1. In a mixing bowl, combine the flour and boiling water to form a dough. Knead the dough until smooth, then cover and let it rest for 15 minutes.
  2. Divide the dough into 4 equal portions. Roll out each portion into a thin circle.
  3. Spread a portion of the softened butter over the rolled-out dough, then sprinkle with chopped spring onions and a pinch of salt.
  4. Roll up the dough into a log, then coil the log into a round dough ball. Flatten the ball with a rolling pin to form a pancake.
  5. Heat a skillet over medium heat and add a little vegetable oil. Cook the pancakes until golden brown on both sides, adding more oil as needed.
  6. Remove the pancakes from the skillet and drain on paper towels. Serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
30g
Protein
5g
Fat
12g

Supplies

Mixing bowl Skillet Rolling pin

Tools

Cutting board Knife Spatula

Serving suggestions

Serve the butter tart spring onion pancakes with a dipping sauce made of soy sauce, vinegar, and chili oil.

Tips & tricks

For extra flakiness, you can brush the pancakes with a little more melted butter before serving.

Cost

$5