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How to Make The Chefs’ House Green Onion and Parmesan Pancakes

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
  1. 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.
  2. 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.
  3. Roll the dough into a long cylinder log, and cut into 10 pieces.
  4. Pinch both cut ends of the dough with your fingers, press it on a floured surface with your palm. Set aside.
  5. Roll out each piece into about 7″ diameter x 1/8″ thick pancakes.
  6. Cook first on a hot plate without oil over low-medium heat until light brown, set aside.
  7. Add oil on hot plate and cook the pancakes again, about 1 minute on each side or until golden brown.
  8. Serve hot.