Spring Onion Pancakes (with Betty!)

meet betty.

betty is one of my dearest friends - we met in 2012 and haven't stopped laughing since.  she's kind, funny, smart and one hell of a cook. in fact we lived together for eight weeks about two years ago and there isn't a day that goes by now where i don't think about her spring onion pancakes and dumplings. while we were sharing a house, it was my birthday, so she made truckloads of 'em. we feasted and then got belly aches - wiping the sweat off our brows with greasy fingers.

but making that many dumplings and pancakes is no easy feat, so we all had to pitch in. eager to learn how to dumpling (yes, to dumpling is a verb now) i tried to learn from the master. this is pretty much how it went down.


teach me how to make spring onion pancakes betty!! 

okay sure!! like this *shows me how to make them*

oh okay, that doesn't look too hard! *tries it. fails*

no no no like this *shows me again* now you try! 

....maybe i should just chop the ingredients......


needless to say, i sucked. so two years later - after pestering and pestering (and having this blog post in my 'drafts' box since june 2015!!), i finally got betty to come over and show me how to make her magical treasures. we got belly aches again, laughed even more and i finally learned how to fold, cook, roll, fill and knead like a boss. thanks betty!!!!!!

fun fact: betty is from the part of china that is known for it's bread and dough and noodles. this stuff is in her blood. (!!!)

another fun fact: she's currently in america for a year on a scholarship being a smart cookie and i miss her dearly, so let's send her some love ok? ok! *sends all the love* 

notes: the key with these is to make little dough babies about the size of your palm. the more you knead the dough, the tougher it will become, so be gentle with your little dough balls! also, with the twisty, cinnamon scroll shape described in the method below, see this picture here for reference if you're confused. 

betty's spring onion pancakes

{makes a shit tonne | feeds about 6-8}


750g plain flour

560 ml water

500g spring onion, chopped


lots of vegetable oil


begin by combining the flour and water in a bowl. using the well method and a wooden spoon, gently pour the water into the well and mix until a dough consistency is formed. if your dough is too dry, add more water (1 tbsp at a time), if your dough is too wet, add more flour (1 tbsp at a time). 

roll the dough into a large ball and leave in another bowl greased very lightly with oil and covered with a tea towel, for about 30 minutes. 

roll the dough out into a flat sheet about 3mm thick(it really depends on how thick you like your pancakes, i prefer thinner ones as they're crispier!). sprinkle a few pinches of salt over the dough and rub about 1/4 cup of vegetable oil over the top (see above for image) with your fingers. add the spring onion on top of the oil.

roll the dough into a long sausage-like shape, and cut about 20 cm lengths of dough. holding each end of the dough piece, twist each end in opposite directions, before twisting the dough into a circle (see the pictures above). it should  like a cinnamon scroll/bun shape. with the palms of your hands, smoosh your cinnamon scroll dough into a flat pancake shape, until it's about 2 cm thick. 

heat about 1.5 cm of oil in a fry pan until hot. add the pancakes and fry on each side until golden. serve warm or cold on it's own, with sweet chili sauce or  soy sauce or even as a side dish to something like fried rice. they should keep for a couple of days in the fridge, covered. 

thanks betty for sharing your food swag with me!!!! stay tuned cos we'll be seeing more of betty here on little alice soon! 

- jess