• PREP: 15M
  • COOK: 30M
  • SERVINGS: 6
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    INGREDIENTS

  • 1 cup plain flour
  • 1/2 tsp salt
  • 1/2 baking powder
  • 1/2 cup water
  • 3/4 cup chopped spring onion
  • 2-3 tbsp WORLDFOODS Ginger Paste
  • Vegetable Oil ( for brushing pancakes and pan-fry )
For the dipping sauce (mix all these ingredients together):
  • 3 tbsp soy sauce
  • 2 tsp WORLDFOODS Ginger Paste
  • 1 tsp caster sugar
  • 1 tsp vinegar
  • 3-4 chopped bird eye chillies
   

    PREPARATION

  1. Mix plain flour, salt, baking powder in a mixing bowl. Then make an indent in the middle, pour water into it the stir together with a fork. When everything seems to come together, take out the dough and start to knead on a working surface. Dust some more flour if needed.
  2. Knead for 3-4 minutes. When the dough is smooth, roll it into a big sausage shape then cut it into 6 parts.
  3. Take one part, flatten it with your palm to form a flat 3x10 cm (roughly), then brush the surface with vegetable oil, smear 1 tsp of WORLDFOODS Ginger Paste and sprinkle with chopped spring onions. Roll the dough like rolling a cinnamon roll. Then flatten it to form a flat round shape, about 2 mm thick.
  4. Repeat the same process for the rest of the dough.
  5. Heat up the pan with some vegetable oil. Pan-fry the pancake for 3-4 minutes each side in medium high heat until golden brown.