March 29, 2024

Duck Fat Spring Onion Pancakes

Posted on July 11, 2021 by in Uncategorized

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Duck Fat Spring Onion Pancakes

Duck fat spring onion pancakes  are the tastiest, easiest and cheapest bite-full I have eaten in a while. Well, of course the duck fat is not cheap, but you only use 2 tablespoons, so not bad at all.

The Duck Fat Spring Onion Pancakes is my version of  Scallion pancakes which are very trendy on the internet at the moment. It is similar to a roti, just lighter and more flaky. It is traditionally served with a soy dipping sauce, but I have a few other ideas op my sleeve.

Duck Fat Spring Onion Pancakes

What can I use in the place of the duck fat?

Duck fat is quite pricey, so you can replace it with butter, coconut oil, vegetable oil or olive oil. However if you ever roast a pork  belly, or whole rump or even a leg of lamb, don’t throw away those drippings. It will add so much flavour to your spring onion pancakes.

Duck Fat Spring Onion Pancakes

What can I serve with the spring onion pancakes?

The dipping sauce with soy, garlic, ginger and sugar is so delicious, but I suggest you try it with a rich tomato soup, pulled pork or beef, a delicious Thai curry.

Duck Fat Spring Onion Pancakes

What pan or skillet is the best to use?

I prefer a cast-iron skillet for most of my cooking, also for the spring onion pancakes. This gives me a better colour as well as a better crunch. If you do not have on, any non-stick pan can also work.

Duck Fat Spring Onion Pancakes

Duck Fat Spring Onion Pancakes

makes 8

Ingredients

2 cups/ 240g flour 

1/2  t salt

2/3 cup/ 120 ml boiling water + more as needed 

2 stalks spring onion (green parts only) finely chopped

Cooking oil for frying the pancakes

Duck Fat Spring Onion Pancakes

Duck fat flour paste

2 T/ 30 ml duck fat – melted (or use butter)

2 T/ 30 ml  flour 

1/2 t salt

Duck Fat Spring Onion Pancakes

Dipping sauce

2 T/ 30 ml soy sauce

2 T/ 30 ml white vinegar

1 T/ 15 ml sesame oil

1/2 T / 7 ml red chili paste – or fresh chili – finely chopped

2 T/ 30 ml brown sugar

1 T/ 15 ml finely chopped coriander

1 T finely grated fresh ginger – use less if it is too strong for you.

Method

Preparing the dipping sauce:

Place all the ingredients, except the coriander, for dipping sauce in a small pot and bring to the boil. Set aside to cool and add the coriander just before serving.

Duck Fat Spring Onion Pancakes

Making the dough:

Mix the duck fat-flour paste ingredients together and set aside until needed.

Sift the flour and salt together in a mixing bowl, add hot water and start mixing with a wooden spoon. Add more water, little-by-little if it’s too dry. Keep mixing until the dough ball comes together. Cover and allow to rest for at least 1/2 hour, so the gluten can develop.

Now make the pinwheels:

Divide the dough into 8 equal pieces. Clean your work space and smear a little oil over the surface. NB: Don’t use flour, the pastry will dry out too much. Roll each piece of dough with a rolling pin to form an oval as thin as you can.

Brush the surface of the rolled dough with a thin layer of the duck fat paste/flour paste. Sprinkle some of the chopped spring onion over the dough.

With your hands, roll the dough starting from the long side near you to form a long, thin roll. Roll it again from the one side to the other, so that it forms a pinwheel.

Continue with the rest of the dough. Keep the pinwheels covered with a piece of plastic wrap, because the dough will remain subtle and easy to work with.

Get ready for the baking:

Take a pinwheels and flatten it with the palm of your hand. Roll with an oiled rolling pin until your have a circle – about 10 cm in diameter. Place each pancake between layers of baking paper or plastic to prevent them from sticking to the surface. Repeat with the rest of the pinwheels.

Duck Fat Spring Onion Pancakes

Let’s bake the Duck Fat Spring Onion Pancakes:

Preheat a non-stick pan or cast-iron skillet on high heat. Add 2 T oil and  the heat to medium/3 on my stove. Place the pancake in the pan and cook for about 1-2 minutes on each side. The pancakes should have a light golden brown colour. Do not overcook the pancake.

Remove to a cutting board and use your two clean hands to  lightly “fluff” the pancakes on the edges a few times. This helps to “separate” the flaky layers, making the pancake more flakier. Repeat the process with the rest of the pancakes, adding more oil to the pan as you need it. It is important that your pan must never go dry, this will burn the pancakes.

Serve with the dipping sauce.

Cook’s Notes

Any leftovers can be reheated in the oven for a few minutes at about 100 C. I popped mine in the Airfryer and it was perfect.

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