SPRING PANCAKES RECIPES

Steps:

• Combine flour and boiling water in a large bowl and stir to combine until a mass of dough forms. Transfer dough to a lightly floured surface and knead until smooth, slightly tacky ball forms, 3 to 4 minutes. Transfer dough ball to a medium bowl and cover with a kitchen towel or cling film. Let rest 30 minutes at room temperature, or up to overnight in the fridge.  Meanwhile, mix 2 tablespoons vegetable oil and sesame oil in a small bowl.  Make dipping sauce: in a small bowl, stir together vinegar, soy sauce, spring onions, and chilli flakes. Separate dough into four equally-sized balls. Return 3 to bowl and recover with kitchen towel or cling film. Roll remaining ball into an 8” disk, and brush with a thin layer of the oil mixture. Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll. Using the palm of your hand, flatten the spiral, then roll out again into an 8” disk. Brush the top with another thin layer of oil, and scatter with 1/4 sliced spring onions. Roll up disk again, then re-roll into spiral. Re-roll into an 8” disk, then repeat with remaining dough balls. Add ¼ vegetable oil to an 8” pan over medium-high heat until shimmering and gently add first pancake. Cook, undisturbed, until golden on one side. Flip and cook until golden on underside, about 2 to 3 minutes per side. Remove to paper-towel lined plate and season immediately with salt. Repeat with the remaining pancakes, adding more oil if necessary. Cut pancakes into triangles and serve with dipping sauce.

Steps:

• Make the soy & sesame dipping sauce by combining the ingredients in small bowl. Set aside for later. Combine the flour and salt in a large bowl. Add the hot water and mix with a wooden spoon. Then use your hands to pull the dough together. Flour your work surface, then knead the dough for 6-8 minutes (add more flour if the dough is sticky) or until smooth. It’s ready when you push into the dough and it springs back. Cover with baking paper and allow to rest for 45 minutes. Roll the rested dough into a large log. Cut into 8 pieces. Roll out to a circle about 12-14 cm in diameter. Roll the dough circle up into a cigar shape. Then coil the cigar into a round shape. Roll out to 12-14 cm round. Brush with the sesame oil. Sprinkle with a quarter of the spring onions and season with a little salt. Roll the circle up into another cigar shape. Then coil again. Roll out to a 12-14 cm round. Repeat until the dough is finished. Heat the vegetable oil in a frying pan over medium-high heat. Add a pancake and cook for 4-5 minutes each side or until golden and starting to char in some areas. Remove from the pan and keep warm while you cook the other pancakes. Cut the pancakes into wedges. Serve with the Coconut Sriracha and the soy & sesame dipping sauces.