Chitose Agriculture Initiative Recipe Collaboration: Crispy Chives Pancakes

 
The final ingredient I’ve chosen from CAI’s omakase box is none other than these Chinese chives (Kochi). Filled with Vitamin E, B-carotene and Allicin, regular consumption of Chinese Chives can help to purify your blood, boost your immunity and has anti-aging properties.

Chinese Chives from Kochi.

Chinese Chives from Kochi.

I’m a big fan of Chinese Chives, be it in dumplings or as stir-fry, it is a regular ingredient in my fridge. This Crispy Chives Pancakes recipe is modified from the popular Chinese Spring Onion / Green Onion Pancakes. In my humble opinion, the texture of a perfect Chinese pancake should be light, crispy and flaky all at the same time. It should be bursting with a substantial amount of the star ingredient – Chinese chives. This recipe is just that.

Light and flaky texture.

Light and flaky texture.

Besides using a low protein flour, a neat trick to achieve that texture is to “fluff” the pancake with a pair of tongs by loosening and squeezing the edges together. If you’ve seen how the prata man prepare your prata, you’ll know what I’m talking about.

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You could freeze uncooked portions (like I did) and thaw them at room temperature for 30 mins before hitting the pan.

Ingredients:
1 cup (128 g) all-purpose flour
½ cup (64 g) cake flour
¾ cup (175 ml) hot / boiling water (or slightly more if needed)
8 stalks Chinese chives
1 tsp salt
Sea salt flakes
Vegetable oil

Makes 3 x 8-inch pancakes

Recipe adapted from: All Under Heaven: Recipes from the 35 Cuisines of China 

The line up.

The line up.

In a large bowl, add both flours and 1 tsp salt and mix well.

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Add hot water a little at a time and stir until a lumpy dough forms.

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Transfer onto a clean lightly floured surface and knead the dough for 6 – 8 mins, until smooth and shiny.

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Roll into a ball, cover with a damp paper towel and set aside for 30 mins.

l

 

Meanwhile, dice the Chinese chives and place into a bowl.

After 30 mins, divide the dough into 4 portions.

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Set three pieces of dough aside and cover with damp towel.

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Flatten one dough and use a floured rolling pin to gently roll out into a large 12-inch thin sheet.

j

 

Brush a light layer of vegetable oil, sprinkle Chinese chives and add some sea salt flakes evenly.

j

 

Sprinkle just a little sea salt flakes as the dough is already salted.

Sprinkle just a little sea salt flakes as the dough is already salted.

Roll into a log shape and coil it into a circle, like cinnamon roll. Rest for 10 mins.

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Step 1: Roll into a tight log.

Step 2: Curl tightly into a cinnamon roll shape.

Step 2: Coil it tightly into a circle shape.

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Flatten the dough gently into an 8-inch round disc. To freeze extra portion, place each pancake in between 2 sheets of baking paper.

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Do not worry if some of the chives are exposed.

To cook, preheat non-stick pan on medium heat and add 1 tbsp oil.

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Brown each side for 1 – 2 mins and brush on more oil if needed.

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Flip and repeat. Total cooking time should be 6 – 8 mins.

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Loosen and squeeze the pancake with your spatula to create texture layers.

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Cut into even pieces and serve warm.

Done!

Done!

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Bear Naked Food Crispy Chives Pancakes

 

 

Bear Naked Food Crispy Chives Pancakes

 

Bear Naked Food Crispy Chives Pancakes

 

Chitose Agriculture Initiatives Recipe Collaboration: Crispy Chives Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Cuisine: Chinese
Serves: serves 4
Ingredients
  • 1 cup (128 g) all-purpose flour
  • ½ cup (64 g) cake flour
  • ¾ cup (175 ml) hot / boiling water (or slightly more if needed)
  • 8 stalks Chinese chives
  • 1 tsp salt
  • Sea salt flakes
  • Vegetable oil
Instructions
  1. In a large bowl, add flour and 1 tsp salt and mix well.
  2. Add hot water a little at a time and stir until a lumpy dough forms.
  3. Transfer onto a clean lightly floured surface and knead the dough for 6 – 8 mins, until smooth and shiny.
  4. Roll into a ball, cover with a damp paper towel and set aside for 30 mins.
  5. Meanwhile, dice the Chinese chives and place into a bowl.
  6. After 30 mins, divide the dough into 3 portions.
  7. Set 3 pieces of dough aside and cover with damp towel.
  8. Flatten one dough and use a floured rolling pin to gently roll out into a large 12-inch thin sheet.
  9. Brush a light layer of vegetable oil, sprinkle Chinese chives and add some sea salt flakes evenly.
  10. Roll into a log shape and coil it into a circle, like cinnamon roll. Rest for 10 mins.
  11. Flatten the dough gently into an 8-inch round disc. To freeze extra portion, place each pancake in between 2 sheets of baking paper.
  12. To cook, preheat non-stick pan on medium heat and add 1 tbsp oil.
  13. Brown each side for 1 – 2 mins and brush on more oil if needed.
  14. Flip and repeat. Total cooking time should be 6 – 8 mins.
  15. Loosen and squeeze the pancake with your spatula to create texture layers.
  16. Cut into even pieces and serve warm.

 

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Rachelle
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Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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