We love a good spring pancake, Scotty and I. It is the freshness of the raw ingredients and rice noodles coupled with the thin strips of beef that make them so tasty. There are a few great Chinese places in Sydney that make wonderful spring pancakes and whenever we see them on the menu we just have to have them.
I went off to the trainer today and returned to find Scotty resting dough for spring pancakes – what a great surprise! Once the dough was ready we had to test a few different techniques to roll the dough out and get a great pancake but we got there eventually.
300g or 2 cups plain flour
185ml or 3/4 cup boiling water
1 tbs sesame oil
To make the pancakes, place the flour in a bowl. Make a well in the centre and pour in the boiling water. Use a wooden spoon to stir until a firm dough forms, adding more water if necessary. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and slightly elastic. Place the dough in the bowl and cover with a tea towel. Set aside for 30 minutes to rest.
Cut the dough in eight portions. Roll out each portion on a lightly floured surface until they are as thin as you can get them.
heat a non stick fry pan and lightly brush with a little sesame oil. Cook each pancake on both sides lightly.
The filling can be anything you want it to be and so Scotty D got creative by using the following:
Thin beef strips, coriander, grated carrot, watercress, egg omlette, vermicelli noodles with corn, shallots and Hoisin sauce, and finally some Koon Yick Wa Kee chilli sauce (our favourite chilli sauce).
Scotty’s spring pancakes were so very tasty. The looked just as good as the ones we get at the Chinese restaurants and the flavours were great. Scotty certainly wasn’t trying to make exact replicas of ones we have had out at dinner (he does like to personalise as you are probably now aware) but next time we are at Sea Bay restaurant we have decided that we might just dissect a spring pancake to see how it has been put together and how we can make our next lot even better.