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.
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
- 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.
- Divide the dough into 4 equal portions. Roll out each portion into a thin circle.
- Spread a portion of the softened butter over the rolled-out dough, then sprinkle with chopped spring onions and a pinch of salt.
- 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.
- 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.
- 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