When it comes to Chinese food, to most the ‘traditional’ accompaniment is rice.
However there is a definite divide between the north and south with wheat being the prominent crop in the north and rice in the south as shown by this map.
As a result of this divide the types of food eaten varies greatly, this on top of all the other regional variations helps to make China one of the most culinary diverse nations on the planet.
There are so many different types of Chinese pancakes or bings that I could write a post if not several looking at them without ever posting a recipe. From doughy and bready to elastic and paper-thin the variety is staggering; and yet despite there being so many they are still just a fraction of the different types available around the globe.
The spring onion pancake is probably one of the better known in the west however due to it’s bread like base, they are also fairly time consuming to make, so I decided to try and see if I could come up with a quicker way to make them and this is what I came up with.
Makes approximately 4 27cm pancakes
- 240 grams Plain flour
- 420-440 ml water
- 100 grams Spring Onions, finely chopped
- pinch of salt as needed
- 1/8 teaspoon Chinese Five Spice powder
- Vegetable Oil, for frying
- In a large mixing bowl, combine the water and flour using a whisk ensuring that both are completely combined.
- Add the spring onions, salt and five spice powder; continue to stir until everything is combined.
- Heat up around 2 tablespoons cooking oil in a frying pan. Spoon the mixture and into the pan. Swirl it evenly by rotating the spoon to make a basic round pancake.
- Pan-fry over medium heat for around 2-4 minutes until one side becomes golden brown. Turn over carefully to fry the second side for another 2 minutes. Then fry each side another 1 minute for a darker colour and crisper taste.
- Remove from the pan and place on a plate lined with kitchen paper to absorb any extra oil. Repeat until all the batter is used.
- Cut into wedges and serve.