When you harvest the motherload of spring onions, spring onion pancakes are never far behind.
Spring Onion Pancakes
adapted from here
2 cups plain flour, plus extra for sprinkling
1/2 teaspoon caster sugar
1 1/2 teaspoons fine sea salt
2 tablespoons sunflower oil
1/2 - 3/4 cups cold water
1 tablespoon sunflower oil
1 tablespoon sesame oil
1 cup finely chopped spring onions
2 tablespoons white sesame seeds
Sift the flour into a mixing bowl and add the sugar and salt. Make a well in the centre and add the 2 tablespoons of sunflower oil. Using your hands, stir the oil into the flour then add enough of the water to make a smooth, soft dough.
Turn the dough out onto a lightly floured surface and knead briefly. Cut the dough into 6 even portions. Roll each portion into a ball, then use a rolling pin to roll each ball into a circle about 3mm thick. Mix the sunflower oil and sesame oil together in a small bowl and brush it lightly onto the circles of dough. Top each circle with chopped spring onions.
Roll each piece of dough up into a tight roll. Bits if spring onion will spill out, just shove them back in and keep rolling. Stretch the dough as best you can into a rope, then shape into a coil. Sprinkle lightly with extra flour and roll out to about 1/2 cm thick, pressing any escapee spring onions back into the dough.
Heat a large fyring pan to medium-high heat. Brush with a little of the sunflower/sesame oil. Brush the top of each pancake with a little water and sprinkle with the sesame seeds. Place unseeded surface down and cook until golden. Flip over and cook the other side. then cook the first side again briefly. Add more sunflower/sesame oil to the pan as you need to make sure the pancakes turn golden and crisp.