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–+ servings
These vegan spring onion pancakes combine savory dough with a soy, maple, and ginger dipping sauce. They suit Pancake Day, Lunar New Year, or any time a quick savory pancake makes sense.
easy vegan spring onion pancakes made with maple syrup, spring onion, and sesame oil in a simple dough
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Duration1 hour 20 minutes
Servings4

Ingredients

For the pancake dough
  • 250 g  plain flour
  • 240 ml  boiling water
  • 2 tbsp vegetable oil
  • 3 tbsp pure maple syrup preferably dark syrup for its robust taste
  • 2  tbsp  sesame oil
  • 100 g  thinly sliced spring onions from about 4 whole spring onions
For the dipping sauce
  • 100 ml light soy sauce
  • 2 tbsp pure maple syrup preferably amber syrup for its rich taste
  • ½ tsp fresh ginger grated
  • 1 tsp sesame oil
  • 2 tsp spring onions thinly sliced
  • ¼ tsp garlic minced
Other ingredients
  • Pinch of sesame seeds

Instructions

To make the pancake dough

  • Combine flour, maple syrup and boiling water in a large bowl and stir until a mass of dough forms.
  • Transfer the dough to a lightly floured surface and knead until smooth, slightly tacky ball forms.
  • Transfer dough ball to a medium bowl and cover with a kitchen towel or cling film. Leave to rest for 30 minutes at room temperature or up to overnight in the fridge.
  • Meanwhile, mix vegetable oil and sesame oil together in a small bowl.
  • Separate dough into four equally sized balls.
  • Roll one ball at a time into an 8-inch disk and brush with a thin layer of the oil mixture, then sprinkle ¼ of the sliced spring onions.
  • Roll tightly, then twist into a tight spiral, tucking the outer end underneath the roll.
  • Using the palm of your hand, flatten the spiral, then roll out again into an 8-inch disk.
  • Brush the top with another thin layer of oil mixture.
  • Repeat with remaining dough balls.
  • Pour some vegetable oil into an 8-inch pan over medium-high heat and gently add the first pancake.
  • Cook until golden on one side.
  • Flip and cook until golden on the other side, about 2–3 minutes per side.
  • Remove to paper-towel lined plate and season immediately with salt.
  • Repeat with the remaining pancakes, adding more oil if necessary.
  • Cut pancakes into triangles and serve with dipping sauce and a sprinkle of sesame seeds.

To make the dipping sauce

  • Whisk soy sauce, maple syrup, ginger, garlic and sesame oil together in a small bowl.
  • Leave to stand 10–15 minutes for the flavours to mix and then whisk again.
  • Sprinkle with sliced spring onions.