Chinese Spring Onion Pancakes
Chinese Spring Onion Pancakes

Prep time:  1 hour (including resting time)

Cook time:  20 minutes

Total Time: 1 hour & 20 minutes

Serves: 2




For the pancake

250g plain flour plus 2 tbsp, separated

160ml hot water

2 tbsp coconut oil, lard, or duck fat 

​​​​​​​Pinch chilli flakes

​​​​​​​¼ tsp chinese five spice 

​​​​​​​¼ tsp salt

​​​​​​​4-6 small spring onions, finely sliced


​​​​​​​For the mushrooms

​​​​​​​400g oyster mushrooms, shredded

​​​​​​​½ tsp chinese five spice 

​​​​​​​1 tbsp vegetable oil 

​​​​​​​tbsp sesame oil 

​​​​​​​Pinch salt 

​​​​​​​2 tbsp hoisin sauce 

​​​​​​​1 tsp maple syrup

​​​​​​​1 tsp rice vinegar 

​​​​​​​Crispy chilli oil

​​​​​​​Cucumber and spring onions, julienned 



1. Bring together 250g flour and hot water with two chopsticks. Once it forms a shaggy dough, knead until it’s smooth. Cover, and leave to rest for 30 minutes. 

2. Meanwhile, whisk together 2 tbsp flour, coconut oil (or lard/duck fat), chilli flakes, five spice, and salt.

3. This is also a good time to prep the mushrooms. Preheat the oven to 200 C. Shred the oyster mushrooms, then toss in vegetable oil, sesame oil, five spice, and salt. Arrange over a baking tray, then bake for 20 minutes or until crispy. 

4. Oil your surface, then roll out the rested dough into a large rectangle. Spread the flour oil mixture all over the dough, then sprinkle liberally with spring onions. Roll up from the short side, then divide into 4. 

5. Take a section of dough, cut side up, then smush down with your hand before rolling out into a 15cm circle. Repeat with remaining dough.

6. Add a splash of vegetable oil to a pan over medium heat, then add the dough. After a few minutes it should be golden brown - flip, and cook the other side until golden and crispy. Allow to cool for a few minutes on a wire rack. Slice into 4. 

7. Whisk together hoisin, maple syrup, and rice vinegar. Drizzle over the mushrooms, then place under the grill for a few minutes until nicely caramelised and crispy. 

8. Plate up the pancakes and drizzle with chilli oil. Add the crispy mushrooms, thinly sliced cucumber and spring onion. Serve with glass of Beronia Rueda, and enjoy!

Recipe by Spencer Lengsfield @spencooks.