Spring Onion and Kale Pancakes
October 12, 2014
We live in a regional area of Victoria and to date eating dumplings has meant making them from scratch or buying them from the Farmers Market. We had a period of time where we ate them every Sunday. The kids adored them. After a while I became sick of the sight of them so we phased them out and started “Sunday Snacks”, featuring a range of light finger food that we enjoy on the deck relaxing as a family at the end of the week. There is no dinner cooked on a Sunday night.
Recently we have had a Dumpling restaurant open near us and one of the items that we ordered from the menu was Spring Onion Pancakes. It was love at first bite. Totally addictive, crisp on the outside, soft in the middle and fabulous dipped in a chilli-based sauce.
This recipe recreates those pancakes, my way. I have added in some fresh garden ingredients. To date we have not been fully utilising the spring onions from the garden but that has now changed and I planted some more yesterday. We still have some lemons left from this seasons harvest so I also added the zest from a lemon to freshen up the recipe plus some gorgeous home grown kale. I foresee that these will probably feature on our Sunday Snacks menu for a little while and also across the Christmas entertaining period as they make a great finger food.
The Chilli dipping sauce that I have made to accompany these pancakes is a little bit spicy, but not too full on. Add a whole chilli if you like it hot. This recipe would also make a great dipping sauce for rice paper rolls. Alternatively, my home made sweet chilli sauce would work also.
Note: The flour that you use is important in this recipe. I attempted to make these pancakes with other types of flour – Organic White Spelt Flour and Organic Rye as well as Organic White Flour and they did not work as well. They were less fluffy, more dense. The recipe requires a very light flour thus the use of OO Flour.
What are you snacking on this weekend?
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