Crispy, Delicious Scallion or Shallot Pancakes
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 1-2 hours resting time
Cooking time: 15 minutes
Makes 6 pancakes
- 280g/10ozs. plain all purpose flour
- 180ml/6.4flozs.to 200ml/7flozs. hot water
- 1 teaspoon oil
-
1/2 teaspoon salt
-
Oil for rolling
- 4 tablespoons lard, melted
- 4 tablespoons plain all purpose flour
- 1/2 teaspoon salt
- 1 cup finely chopped green shallots or scallions
- 1/2 cup chopped coriander leaves (can replace with scallions if you don't like coriander)
Step 1 - Dissolve the salt in the hot water and then mix the flour, salted water and oil together in a mixing bowl and knead until elastic using your hands or a dough hook. Place in a bowl and cover and allow to rest for 2 hours.
Step 2 - Mix the melted lard, flour and salt together. Mix the shallots and coriander in another bowl. Divide the dough into six equal portions.
Oil a clean surface and roll out into a rectangle. Brush with the lard flour mix all over and then sprinkle with shallot mix. Roll up lengthways until you get a snake shape and shape into a circle. Flatten out with your hands- don't worry if the dough breaks a little, it actually makes it nice and crispy that way.
Step 3 - Heat oil in a large frying pan on medium high heat and fry until golden brown on each side. I served this topped with an Asian slow cooked lamb mixture and coriander.