This is a fabulous recipe from my gal, Alice Lau, from Sydney, Australia~~it’s a slight adaptation and version of her Shanghai Spring Onion Pancakes—a popular street food in China! Alice is one of the most creative and talented foodies out there—we met on Google+, never in person—I was basically drawn to her name—I mean in this day and time of trendy ‘hip’ names, you don’t hear the name ‘Alice’ often, so since I’m an ‘alice’ (aka ‘ally’), I wanted to get to know the gal behind the camera lens who’s another wonderland foodie! If you don’t know Alice, then jump on the magic carpet and fly with me—her blog is ‘Girl in a Food Frenzy’—be there or be square!
Oh, yes, FCC requires me to tell you that this post is sponsored by Dole~~CLICK HERE for dibs on it!
Serves: 2
What you need:
1 ½ cups plain flour
1 tsp baking powder
¼ tsp. sea salt
1/3 cup water (microwave on high for 25 seconds)
1/4 cup vegetable oil + 2 Tbl. to brush dough
2 Tbl. raw sugar (regular sugar or brown sugar work fine!)
1/3 cup DOLE chopped dates
2 Tbl. DOLE chia seeds (optional)
Optional~~
Oven fried thick bacon + chives
What you do:
Combine the flour, baking powder and salt in a blow and blend with your fingers. Add the water and oil and blend and work together into a thick dough ball. Let the dough rest for 10-15 minutes.
Cover some of your work table with cling wrap to assist in the rolling of the pancakes.
Quarter the dough ball and take one piece at a time and roll out into a thin sheet. Brush with the vegetable oil as you go. Scatter with some of the sugar, dates and chia seeds. Roll up like a cigar, gently stretch the rolled dough, then coil into a snail shape. Rest for 5-10 minutes then pat/roll to a flat circular type shape. Do one pancake at a time and while one is cooking, prepare the next.
Coat a heavy cast iron skillet (about 10” diameter) with cooking spray. Turn heat to medium high and let it get hot. Put one pancake in the hot skillet and cook until golden and crisp on both sides—about 2 minutes per side. Regulate your blaze heat between medium and medium high to prevent scorching or burning.
Serve immediately while warm and yummeee!
Comments
comments
