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Spring Onion Kale Pancakes

Spring Onion and Kale Pancakes

Crisp on the outside and soft in the middle. Chinese style spring onion and kale pancakes with lemon zest and a chilli dipping sauce.
Course Appetiser, Side Dish
Cuisine Chinese
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 3
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

Pancakes

  • 1 1/2 cups OO Flour
  • 1 teaspoon salt
  • 1 tablespoon Organic Sesame Oil
  • 1/2 cup hot water
  • 1/2 cup chopped spring onions
  • 1/2 cup chopped kale
  • 1 lemon - zest
  • 1 tablespoon coconut oil (melted) plus extra for cooking

Chilli Dipping Sauce

  • 1 1/2 tablespoon Tamari (or Soy Sauce)
  • 1/2 tablespoon sesame Oil
  • 1/2 long red chilli chopped (or more if desired)
  • 1 teaspoon grated palm sugar
  • 1 cm fresh ginger grated
  • 1 lime - juice
  • fresh coriander leaves

Instructions

To make pancakes

  1. Add the flour, salt, sesame oil and hot water to a bowl and mix to combine
  2. Use your hands to knead the dough until it is smooth in texture and springy and soft to touch
  3. Cover with a clean tea towel and set aside to rest for 30 minutes
  4. Once the dough has rested divide it into 3 pieces and roll out each one thinly into a round shape
  5. Brush each piece of dough that you have rolled some melted coconut oil
  6. Add some of the spring onion, kale and lemon zest to the top of the dough after it has been brushed with oil, pick up the edge closest to you and roll it away from you into a log. Flatten it slightly with your hands
  7. Brush the top of the log with some more melted coconut oil and then roll up again in the opposite direction (see image below)
  8. Flatten with the heel of your hand and then roll out flat again - not quite as thin as previously.
  9. Repeat with each third until all are complete.
  10. Set a pan to medium hot heat and add coconut oil for cooking
  11. Cook each pancake for a couple of minutes, turning over a few times until cooked through (this takes about 3-4 minutes)
  12. Cut into wedges and serve hot with the dipping sauce

Chilli Dipping Sauce

  1. Add the ingredients to a bowl and stir to combine
  2. Extra sauce will keep in the fridge for a couple of days

Recipe Notes

An iron pan is perfect for cooking these as it provides a high, even temperature.
It is important to use a good quality organic, cold pressed sesame oil or the flavor will be too strong and overpower the other ingredients.