Spring Onion Pancakes

If you are looking for a truly traditional spring onion pancake, this is not it. Traditional recipes call for frying the dough in an unmentionable amount of oil. Shutter. I pretty much refuse to fry anything, so while a bit of oil is essential for taste, this pancake is baked. You still get the crunchy browned exterior, but without the extra fat (and the mess of hot oil shooting from the pan). That’s what I call compromise.

Spring Onion Pancakes

serves 6

3 c flour
1/2 c hot water
1 c cold water
1 tsp olive oil
salt, to taste
1 c spring onions, chopped (or leeks)

In a large bowl, mix the flour and hot water until crumbled. Gradually add the cold water, oil and a pinch of salt. Stir well and form into a big ball. Cover bowl with plastic wrap and let sit for 30 minutes.

Preheat oven to 400F. Transfer dough to a well floured surface and roll into a thin square, sprinkling with flour if sticky. Cover with spring onions and sprinkle with salt. From one end, roll towards the opposite end, creating a log. Cut log into 1/2" pieces and place each piece on a baking sheet, flattening to 1/4" with a spatula. Drizzle with olive oil and bake 30 minutes. Flip pancakes over and drizzle with more olive oil, if needed. Bake 15-20 minutes until golden brown. Serve warm with hot sauce or a bit of olive oil and a sprinkling of salt.