Spring onion Pancake with mozzarella
spring onion Pancake with mozzarella
shanghainese classic|seaweed|family treat
YIELD: 8 servings
PREP TIME: 40 mins PROOF TIME: 45 mins
COOK TIME: 15 mins
INGREDIENTS
1 ¾ cup Organic unbleached all-purpose flour
1 ¾ cup organic plain brown flour
1 cup boiling water
1 Tbsp toasted sesame oil
8 Tbsp organic coconut oil
1 cup crushed wakame
300g mozzarella
80g spring onion
Himalaya pink salt, to taste
DIRECTIONS
Whisk 1 ¾ cup organic unbleached all purpose flour and 1 ¾ cup organic plain brown flour and ½ tsp pink salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a spatula until a shaggy dough forms.
Turn dough out onto a lightly floured surface and knead, flour lightly again when it begins to stick. Knead until the dough is smooth, shape into a call then cover with a towel to rest for an hour.
While waiting for the resting dough, cut spring onion into small pieces.
After resting, divide the dough into 8 pieces. Roll out on a lightly floured work surface thinly. Brush 1 Tbsp coconut oil on each piece of dough, top with spring onion pieces, crushed wakame and ripped mozzarella cheese pieces. Roll dough away from you into a thin cylinder, start at one end, wind roll onto itself to create a coil. Gently press the pancake with a wooden stick to flatten. Rest for 15 minutes.
Heat coconut oil in a pan at medium-low heat. Cook the pancake on one-side without moving. Cover and let ‘steam’ for around 3 mins or until dough is cooked through.
Uncover. The bottom side should be golden brown and crisp, carefully turn it to the other side. After the other side is browned too, transfer the pancake to a wire rack and let rest.
When ready to serve, cut into wedges and plate.
Enjoy!
