When I first tried a spring onion pancake at a Chinese New Year festival, I almost wept in happiness. The moment I bit into the crunchy, flaky pastry and tasted the warm spring onions I had a memory of a similar taste sensation from my childhood – leek zelnick. A zelnick is a Macedonian flaky pastry filled with all sorts of things from pork, pumpkin, cheese and my favourite – leek with ricotta and feta. I love zelnicks but they can be a bit time consuming to make. Could I make a fusion version of a spring onion pancake? There was only one way to find out – experiment!

zelnick
I followed the recipe for Shanghai Onion Cakes from Bamboo: A Journey with Chinese Food by Sally Hammond & Gordon Hammond and then added my own Macedonian twist. After adding the spring onions, I crumbled some feta cheese on a few of the pancakes. I then followed the recipe to completion. The traditional spring onion pancakes were as fabulous as the ones I tried at the festival. As for the feta ones, they ended up tasting like a delicious cheesy spring onion pancake zelnick 🙂 I’m already thinking up new variations.
These pancakes make me think of the Spring Equinox, and not just because of the key ingredient! The Spring Equinox in the southern hemisphere falls on Friday the 23rd of September this year. The northern hemisphere is heading for its Autumn Equinox at the same time. The Equinoxes are a time of balance, when day and night are relatively equal. After the Spring Equinox, the days will be longer than the nights, until we reach the Autumn Equinox and night once again overtakes day.
Like the Equinoxes, these pancakes symbolise balance and union. They are a balance between two cultures and a melding of a childhood staple food with a new culinary discovery. I loved the idea of playing with spring onions for Spring! And for those of you celebrating the Autumn Equinox, don’t worry, pancakes are great for Autumn too 🙂
Spring Onion Pancakes
Ingredients
1 + 1/2 cups plain flour
3/4 cup boiling water
sesame oil
sea salt
4 spring onions, green parts only, chopped
feta cheese (my fusion twist)
high smoke point vegetable oil for frying
Instructions
Sift the flour into a bowl. Make a well in the centre. Pour in the boiling water. Using the handle of a wooden spoon, quickly work into the flour until you have a smooth, soft dough. Invert the bowl onto a board and leave the dough to cool.
When cool enough to handle, knead the dough for 2 – 3 minutes or until smooth. Form into a smooth ball. Rub with sesame oil. Cover and leave to rest for 1 hour.
Lightly flour a board. Cut dough into 5 pieces. Roll out thinly. Brush with sesame oil, sprinkle with sea salt and cover evenly with spring onions.
It is here that I add my fusion twist. I crumble some feta cheese over the spring onions!
Roll up the dough then coil each roll into a round cake. Lightly dust with flour, then gently roll into a thin circle (about 1/2 cm or 1/4 inch thick).
Heat oil in a frying pan on medium heat. Fry the pancakes until golden brown, turning once or twice. Drain on paper towels. Serve hot.
Check out my recipes for Pumpkin Pancakes and Yeasted Pancakes 🙂
That looks so yummy!
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They are so flaky and tasty! I think pandas would love them 🙂
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Sounds great! I love feta, nice twist. My grandma used to make a mean potato pancake. (Very heavy though, as we used to use bacon fat, lol!)
I am so jealous — you guys are going into the spring equinox and we are getting fall… winter… ugh, depressing. I may need some pancakes to cheer me up 🙂
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Potato pancakes cooked in bacon fat sounds good to me!
I’m an Autumn girl so I’m jealous of you guys! I think it’s the vampire in me – I love cold, dark weather 🙂
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We also make kugela with bacon, cream and bacon fat — delicious but RICH.
Ahh yes, the vampire in you loves the dark and cold … and I am a summer fairy, I’d live in the sunny greenwood forever 🙂
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I just googled kugela – wow – that’s my kind of dish!! I love learning about new food. I’ll have to research more Lithuanian recipes 🙂
I can picture you as a summer fairy. I love a summer garden but I’d be under the toadstools!
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My heritage is Lithuanian, so growing up I ate a lot of that food. Still love it!
I think I’d definitely be in the summer court 🙂
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I have to get out of this tiny little town and back to the West Coast where I can get some decent food. Fried doesn’t constitute the only food group. Those look yummy.
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That’s right – fried food isn’t the only food group but it is a tasty one 🙂
Hope you can get back soon and have some decent food!
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I love spring onions in just about anything and your recipe sounds and looks absolutely delicious.
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I love spring onions too 🙂
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