These easy spring onion pancakes are crispy and golden, filled with fresh flavors. They come together quickly and are paired with sticky pork and a zesty soy chili sauce for a tasty meal!
My favorite part? These pancakes are fun to make! Rolling them out is like playing with dough, and they pair so well with the sweet and spicy sauce—perfect for when you’re feeling fancy or just hungry! 😋
Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for the pancakes, creating a chewy texture. If you’re gluten-free, you can use a gluten-free flour blend. Just ensure it has a good binding agent.
Spring Onions: Essential for flavor, spring onions add a fresh taste. If you can’t find them, use green onions or thinly sliced shallots instead.
Pork: I recommend pork loin or tenderloin for its tenderness. Chicken or tofu are great substitutes for a different protein, especially for a lighter option.
Soy Sauce: This brings a salty, umami flavor to both the pork and the sauce. If you prefer a lower sodium option, go for low-sodium soy sauce or tamari for a gluten-free choice.
Chili Flakes: Adjust these based on your spice tolerance. If you’re looking for a milder flavor, try a dash of paprika or omit them altogether.
How Do I Get Crispy and Fluffy Pancakes?
To achieve perfect pancakes that are both crispy and fluffy, the dough consistency is crucial. Use boiling water to activate the gluten in the flour, which results in a stretchy dough. Letting the dough rest is equally important, as it relaxes the gluten, making it easier to roll out.
- After rolling out the pancakes, make sure they’re thin but not too fragile. Aim for around 1/8 inch thick.
- Cook on medium heat to ensure they cook through without burning. If they’re browning too quickly, lower the heat.
Easy Spring Onion Pancakes with Sticky Pork and Soy Chili Sauce
Ingredients You’ll Need:
For the Spring Onion Pancakes:
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 4-5 spring onions, finely sliced
- 2 tbsp vegetable oil (for cooking)
- Salt, to taste
For the Sticky Pork:
- 1 lb (450g) pork loin or tenderloin
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil
For the Soy Chili Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili flakes or chili oil (adjust to taste)
- 1 tsp sugar
- 1 garlic clove, minced
- 1 tsp sesame oil
Additional Filling:
- Fresh coriander leaves
- Extra spring onions or lettuce leaves
How Much Time Will You Need?
This recipe will take about 30 minutes for prep and cooking, plus an optional marinating time of 20 minutes to 2 hours for the pork. With a bit of planning, you can enjoy a delicious meal on the table in no time!
Step-by-Step Instructions:
1. Prepare the Pancake Dough:
Start by placing the all-purpose flour in a large bowl. Carefully pour the boiling water into the flour while stirring with chopsticks, a fork, or a spatula until the mixture comes together. Add in the cold water and knead the dough until it becomes smooth and elastic. Cover the dough with a damp cloth and set it aside to rest for about 30 minutes. This makes it easier to roll out!
2. Cook the Pork:
While the dough is resting, make the marinade for the pork. In a separate bowl, mix together the soy sauce, hoisin sauce, honey, minced garlic, and grated ginger. Place the pork into the bowl and coat it well with the marinade. Let the pork marinate for at least 20 minutes, or up to 2 hours for more flavor. When ready, heat oil in a skillet over medium-high heat. Cook the marinated pork for about 4-5 minutes on each side until caramelized and fully cooked. Allow it to rest for a few minutes before slicing it thinly.
3. Make the Soy Chili Sauce:
In a small bowl, combine the soy sauce, rice vinegar, chili flakes or chili oil, sugar, minced garlic, and sesame oil. Mix well until the sugar is dissolved. Set aside for serving. This sauce will add a wonderful spicy kick!
4. Shape and Cook the Pancakes:
After the dough has rested, divide it into 4 equal parts. Roll each part out into a thin circle on a floured surface. Brush each circle lightly with vegetable oil, then sprinkle the finely sliced spring onions and a pinch of salt evenly. Roll each circle into a log shape, then coil the log into a spiral. Flatten it gently with your hand, and roll it out again into a thin pancake. Repeat this for all dough portions.
5. Cook the Pancakes:
Heat a non-stick skillet over medium heat. Place one pancake onto the skillet and cook for about 2-3 minutes on each side until golden and crispy, with some lovely charred spots. If needed, add a little more oil between pancakes. Once cooked, set them aside on a plate.
6. Assemble the Pancakes:
Once the pancakes are cooked, you can cut them in half or quarters for easier handling. Place a few slices of the sticky pork and add fresh coriander and spring onions or lettuce leaves onto the pancake. Roll them tightly and secure with toothpicks if desired, ready for munching!
7. Serve:
Serve the stuffed spring onion pancakes warm, alongside your soy chili sauce for dipping. Enjoy this flavorful dish that’s sure to be a hit with family and friends!
Indulge in these savory pancakes filled with tender sticky pork and the freshness of scallions, all dipped in the vibrant soy chili sauce. Happy cooking!
FAQ for Easy Spring Onion Pancakes with Sticky Pork and Soy Chili Sauce
Can I Make These Pancakes in Advance?
Yes, you can make the pancake dough ahead of time! Prepare the dough and keep it wrapped in plastic wrap in the fridge for up to 24 hours. When you’re ready to cook, simply roll them out and proceed with the recipe as normal. However, it’s best to cook the pancakes fresh for the best texture!
What Can I Substitute for Pork?
If you’re looking for alternatives, chicken breast or thighs work well and can be marinated the same way. For a vegetarian or vegan option, try using tofu or tempeh, marinated and cooked until crispy. Just make sure to adjust the cooking times accordingly!
How Do I Store Leftovers?
Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in a skillet over medium heat for a few minutes on each side, or warm them gently in the microwave. The crispy texture may not be the same, but they’ll still be delicious!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give the pancakes a nuttier flavor and slightly different texture. You may need to add a bit more water to the dough to get the right consistency since whole wheat flour tends to absorb more moisture. Start with the original measurements and adjust as needed!
