250g plain flour, plus extra for dusting and rolling
1 tsp salt
120ml boiling water
60ml cold water
2 tbsp vegetable oil
6 each spring onion, green part only, finely sliced
Mix the plain flour and the salt together in a large bowl.
Make a well in the centre of the flour mix. Add both waters into a jug and then slowly pour into the well in the flour mix. Knead the dough until it becomes quite soft, adding 1 tsp of water at a time if it feels dry. Knead for 10-15 minutes or until the dough has become shiny. Cover with a clean damp cloth and let it rest for 30 minutes.
Once rested, roll the dough on a lightly floured surface into a log and divide into 8 equal sized pieces. Working with one piece of dough at a time and keep the remaining pieces covered with the damp cloth.
Roll out the piece of dough into a circle and to the thickness of a penny coin. Lightly brush with vegetable oil and sprinkle over some spring onion leaving a small gap around the edge.
Tightly roll up the circle into a cylinder and then curl up like a snail.
Lightly dust with flour and then roll out the dough into a circle again, but this time until 0.5cm thick. Set aside on a plate or baking sheet and repeat with the remaining pieces of dough. Lay a piece of greaseproof paper in between the pancakes to stop them from sticking together.
When ready to cook, heat a frying pan over a medium heat and then use a piece of kitchen paper dipped in oil to brush the surface of the pan.
Fry the pancakes for 2-3 minutes on each side, until slightly puffed up and just starting to turn brown.
Keep the pancakes warm in a low oven until ready to serve.
Note: traditionally these aren’t served with any sauces, however you could always try dipping them in light soy sauce or Chinese black vinegar.