Chinese Spring Onion Pancakes
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 248 mg | (6 %) | ||
| Calcium | 140 mg | (14 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pastry
- 2 cups all-purpose flour
- ⅝ cup hot water
- 1 tsp salt
- Plus
- 2 Tbsps sesame oil
- 1 bunch scallions (sliced)
- 2 Tbsps Sesame seeds
- vegetable oil (for frying)
Preparation steps
1.
Mix together the flour, salt and water until you have a smooth dough. Knead it lightly then shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Divide the dough into four equal pieces and roll each one out on a floured surface into a circle about 8" / 20cm diameter. Brush each with sesame oil and sprinkle with the spring onions and the sesame seeds. Roll up each piece into a cigar shape then and roll it into a spiral. Flatten the spirals gently with your hand then roll them out into circles about 1cm / 2.5cm thick.
3.
Heat the vegetable oil in a pan at least 1 cm deep and fry each pancake for about 2 minutes each side or until until golden brown. Pat dry with kitchen paper and serve sliced.
