Shallot Pancakes

These shallot pancakes are easy to cook and make a perfect pair with chicken. This recipe is great for a weeknight meal!

The ingredient of Shallot Pancakes

place the flour and salt in a large bowl make a well in the centre and add the boiling water sesame oil and vegetable oil use a round bladed knife in a cutting motion to stir until well combined set aside for 10 minutes to cool slightly
turn the dough onto a clean lightly floured surface and knead for 5 minutes or until smooth and elastic place in a large bowl cover with a tea towel and set aside in a draught free place for 30 minutes to rest when dough is cool use your hands to form it into a ball turn the dough onto a clean lightly floured surface and knead for 5 minutes or until soft and smooth
use your hands to roll dough into a 24cm long log use a small sharp knife to cut dough into 24 slices use a lightly floured rolling pin to roll one dough portion into a 10cm diameter disc repeat with remaining portions
brush one side of a disc with extra sesame oil and sprinkle with shallots roll up tightly to enclose shallots roll up lengthways to make a coil use a rolling pin to roll out into a 10cm diameter disc repeat with remaining discs sesame oil and shallots
heat a non stick frying pan over medium heat brush with extra vegetable oil to lightly grease cook 2 pancakes at a time for 1 minute each side or until golden transfer to a plate and cover with foil to keep warm repeat with remaining pancakes serve on a platter with chicken

fatContent: 196 219 calories
saturatedFatContent: 7 grams fat

carbohydrateContent: 1 grams saturated fat
sugarContent: 27 grams carbohydrates

fibreContent: n a
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a