This delicious smoothie with mango and peach can be made with fresh or frozen fruit. I freeze fresh fruit for this since the flavor is richer when it is frozen.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 16 cakes |
Ingredients
- 3 cups bread flour
- 1 ¼ cups boiling water
- 2 tablespoons vegetable oil
- salt and pepper to taste
- 1 bunch green onions, finely chopped
- 2 teaspoons vegetable oil, or as needed
Instructions
- Use a fork to mix flour and boiling water in a large bowl. Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes.
- Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style; coil each pancake and pinch open ends together to form a disc. Roll each circle flat to about 1/4 inch thickness.
- Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side. Add more oil between batches, if necessary.
Reviews
TURNED OUT AWESOME! I modified to something a little different though! Added shredded chicken and mozzarella to stuff. I followed the recipe for the dough exactly but came out a little dry so had to add a little extra water. Shredded chicken and mixed with shredded mozzarella and chopped green onions for the filling. Came out very good, hit with extra salt and pepper when they came out of the pan topped with scallion and a little mozzarella Definitely will make again, need to make a sauce next time!
Verh simple recipe, easy to follow! I used butter and a sprinkle of sea salt before rolling up with the onions. I made a dip with hoisin, sriracha, soy sauce, fish sauce, and a bit of honey garlic sauce. All to taste! Also good if you add a splash of rice wine vinegar in there as well.
Delicious!! You can use yogurt instead of boiling water though!
I made this recipe with green onion and shrimp and it was delicious
I seldom comment, why, who knows? But, these are off the charts good. I read the reviews and added salt, pepper and onion powder to the flour, before mixing with water. They’re wonderful!
I followed someone else’s advice by adding white pepper & sea salt and everything came out excellent!
No changes and yes will make again
This is the proper way to make onion pancakes. They may be bland because they are often meant to accompany Chinese food dishes! Many use these instead of rice or noodles. Regular pancakes are bland if you don’t add something to or on them. You just need to know what to eat them with. I personally like them alone or with Mapo Tofu or Chinese prepared pan fried fish.
These can be made gluten-free flour if you have to – we do it that way. This recipe is amazing and I’ve made it many times. Thanks!
Instructions are easy to follow, and they turn out looking perfect and have great texture. They do need a little something extra for flavor though. I made them again and added a Tbsp of onion powder, a Tbsp of chicken bouillon powder, and about 1/2 tsp each of salt and pepper to the flour before adding the water (then omitted the salt & pepper in the assembly process). They turned out so good!!!
Its really yummy and savoury. I recommend it
This recipe was similar to the Indian flat breads we usually make. I prepared the cakes using whole wheat flour and added a pinch of cayenne pepper and served it with carrot, onion and cilantro salad with a yoghurt dressing. It turned out to be good. We relished it.
Dw didn’t like them, son loved them, I thought they were just ok, glad I tried them. Something different. MIGHT make again.
It’s important to note on this the error in preparation time. The time’s are accurate AFTER you let the dough rest for an hour.
Absolutely love this recipe. WORKs great every time the Only thing I add is seasoning. ADD salt and pepper to the dough it makes such a differnece 🙂
This was delicious, just like the pancakes from dim sum! I found I need to added to add approx. 1/4 cup extra boiling water. Tip: roll more flat than not and be careful to not over-knead the dough.
I just made this tonight but before I made it, I looked through the reviews. I took advice from some of the others and added onion powder. Additionally, I used a multigrain bread flour. It was deelish! I also sprinkled sea salt on them as soon as they came out if the oil. My husband loved this recipe!
The cakes turned out great! It was just a matter of improvising. Used plastic wrap and brushed vegetable oil on it before transferring the dough from the large bowl to a flat surface. Also, needed to add enough oil to the frying pan before frying the dough. I added salt and pepper to taste, but could have seasoned it better. At the end, though, I was able to just sprinkle a dash of salt to the cakes.
Satisfyingly fun to make.
Base recipe is perfect (I usually use regular white flour and a tsp of baking powder if I don’t have bread flour). The only thing I do differently is in the technique – roll out dough pieces into a circle or small rectangle, brush with oil, sprinkle with 1/8 tsp of salt and chopped green onion. Roll cigar-style, coil it and roll out again into a circle . Repeat those steps again. Roll them into circles less than 1/2 an inch thick. Fry as directed, but when you flip them over, cover the skillet with a lit, shake it horizontally so the cakes bounce against the sides of the pan a few times, then uncover and continue to fry. The tossing helps loosen the layers of dough you’ve created within the cake by double layering the oil, salt and green onions. It also infuses a few more tiny pockets of oil within the dough, allowing it to fry from within if you have the pan at the right temp. Hot enough to get oil to sizzle, but not so hot it will burn. If it’s a bit dry, I’ll lift it up and brush more oil into the pan before I flip the first time. A bit greasier but so, so yummy. Best tip ever? Cook up the batch, making each cake small enough to fit in your toaster. When completely cooled, place on cookie sheets and freeze. Once totally frozen, place them in freezer bags. Whenever you have the craving for one, just pop one in the toaster so you can hear the cake gently sizzling – it comes out of the toaster just as good as freshly fried. If you prefer to eat them with no dipping sauce, yo
Gummy and bland. Very disappointing. Still searching for a good recipe …