This recipe comes to us from chef Oliver Li at The Chefs’ House – George Brown College’s student-run restaurant in Toronto. The Chef’s House has been Feast On Certified since 2015.
Serve these flaky, fried pancakes with a dipping sauce or alongside savoury dishes. We promise you’ll love them!
Green Onion and Parmesan Pancakes
Makes 10 pancakes
- 2 cups all-purpose flour
- 3/4 cup hot water, about 60°C
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 5 ea green onion, minced
- 1 cup grated parmesan cheese
- Extra flour, for dusting
- Vegetable oil, for cooking
- Mix together the flour, salt and hot water in a mixing bowl, using a pair of chopsticks until dough is formed. Cover and set aside for 15 minutes.
- On a floured working surface, roll out the dough into about 18″ x 12″ x 1/8″, brush dough with oil, evenly sprinkle parmesan cheese and green onions over the dough.
- Roll the dough into a long cylinder log, and cut into 10 pieces.
- Pinch both cut ends of the dough with your fingers, press it on a floured surface with your palm. Set aside.
- Roll out each piece into about 7″ diameter x 1/8″ thick pancakes.
- Cook first on a hot plate without oil over low-medium heat until light brown, set aside.
- Add oil on hot plate and cook the pancakes again, about 1 minute on each side or until golden brown.
- Serve hot.