Spring Onion Pancakes

I make these at home and at both schools. Kids are usually a bit put off by the amount of spring onions in them, but come around when they taste them. They are so crunchy and delicious, and amazingly easy to cook.

• 300g plain flour

• 1/2 tsp salt

• 160mL lukewarm water

• rice bran or vegetable oil

• 1/4 bunch spring onions, finely chopped in small circles (not diagonal)

• Black vinegar &/or soy sauce

Put flour and salt in bowl with warm water and combine until all flour is mixed in. Knead for 6 mins (I use a stand mixer)

Put a good glug of oil in bowl and roll dough around until it’s all covered in the oil, then cover with plastic wrap and rest at room temperature for at least an hour

To make the pancakes, take a piece of the dough about the size of a squash ball and roll out until you have a flat circle. If it gets a bit dry, just use a little oil out of the bowl.

Sprinkle with spring onions and a little salt, then roll into a sausage shape, the wrap the sausage around itself to make a snail

Flatten again and roll out to about 2mm thick. it doesn’t matter if there are holes (these will go super crispy!)

Fry in a small amount of oil until lightly browned, turn over and fry other side. Drain on paper towels and serve warm with sauces. I like a mix of black vinegar, soy sauce and crispy chilli oil.