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Homestyle Spring Onion Pancakes

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2 eggs, beaten 175 g/6 oz flour
4 spring onions (green and white parts), thinly sliced
2 rashers of bacon, finely chopped
250 ml/8 fl oz chicken stock
teaspoon salt
3 tablespoons vegetable oil


Serves: 6


1.In a bowl, mix together the eggs, flour, spring onions, bacon, stock and salt to make a thin batter.

2.Heat 2 teaspoons of the oil in a hot frying pan (25 cm/ 10 inches in diameter) over medium heat. Tip the pan so that the oil spreads across the bottom of the pan, then pour in a quarter of the batter and spread, using a spatula, until it covers the bottom of the pan.

3.Cook until the edges are slightly brown, then turn the pancake over and lightly brown the other side. Repeat with the remaining oil and batter, to make four pancakes. Cut into wedges and serve hot.

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