Chive pancake
Overview
I love pasta and pancakes more and more. My husband is from the north and likes to eat pasta. I have been working hard on the research of pasta. The method of making this chive pancake is very simple. I evolved it based on the way of making flower rolls. Simple, easy to make, and delicious. You can control the thickness yourself. Crispy on the outside, soft on the inside, with distinct layers, it’s tastier than anything sold outside! Come and try it!
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Ingredients
Steps
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Place the weighed flour in a clean basin, add 120 ml of boiling water and stir half of the flour into a loose form with chopsticks. Then add 100 ml of cold water and stir the remaining half of the dough into a loose form. Then knead the dough with your hands until it is "three smooth", namely surface light, pot light, and hand light. Sprinkle some dry flour on the surface of the kneaded dough, cover with plastic wrap and rest for 30 minutes.
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While relaxing the dough, clean the chives and cut them into small sections. After the dough is relaxed, roll it into a rectangular shape, brush off the flour on the surface, evenly apply a layer of cooking oil, add white pepper, salt, and chives.
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Roll the dough into a cylinder shape. Sticky.
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Cut into small portions with a spatula.
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Take a piece of dough and roll it into a rectangular shape. If you like it softer, roll it thicker. If you like it crisper, roll it thinner. I have made both kinds, each has its own merits, and both are delicious!
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Heat oil in a pan, turn on low heat, fry until one side is slightly set, then flip over, flipping back and forth until both sides are golden brown.
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Finished product pictures
