We want to start this blog off with a big thank you for everyone that turned up to support us at the Foodies Festival this year. And also a big welcome to those that saw us and have been led here! This recipe is the base of what Jazzi did in her demo. A spring onion pancake (aka scallion pancake aka Cong You Bing. These delicious savoury pancakes have a rich culinary heritage tracing back to ancient China. Believed to have originated during the Tang Dynasty, they were initially created as a poor man's dish using simple ingredients such as flour, water, and spring onions. Over time, this humble street food gained popularity and evolved into a versatile dish enjoyed by people of all walks of life. And its not hard to see why! One of the defining features of spring onion pancakes is their delectable texture. Achieving the ideal balance of crispy and chewy requires skill and attention to detail during the preparation process. The dough is typically made from flour, hot water, and a touch of oil, which is then rolled out thinly and layered with a mixture of fat (such as lard) and spring onions. The dough is then carefully rolled and squished, resulting in a multi-layered pancake that crisps up beautifully when cooked. They are delicious on their own, but equally delicious topped with things such as crispy duck and hoisin. I have shared some pictures below to show the process, but we also make these on our brilliant Tastes of China class, alongside other favourites such as crispy chilli beef and fried rice!
We hope you enjoy this recipe as much as we do!