Scallywag scallion pancake

Sorry it's been so long since a post. The bank holiday and the stream of hen do's seem to be taking its toll on me and for some reason I've not been strict enough on getting something tasty up on the blog. Naughty.  What's ironic is, I've been wanting to share this recipe for so long, and had done the photos for this - but wasn't inspired to write. The hunger for this dish was there, but the mind...alas, was not. I'm finally sitting down to this for the 3rd 4th attempt to share with you a recipe that is a simple and addictive appetiser/snack. CARBS CARBS CARBS. I'm not going to Marbella this summer, but I am soon heading off to Barcelona I feel the 'no carbs before marbs' rule,  shouldn't apply.

These spring onion pancakes are found in many breakfast shops and for dim sum. I prefer the breakfast route, and dunking this into a bowl of congee (rice porridge) is akin to a British man's eggs and soldiers. Little flecks of maldon salt and spring onions in layers of a simple dough is so easy to pop on the pan to heat up. Keep a stack of these in the freezer and toast up if you're in a rush for an Asian breakkie hit. Those who fear making bread needn't worry - this is a quick, beginners guide to kneading and proofing.

Spring onions (or scallions for the more 'international' reader) are synonymous with Chinese cooking - it makes up a lot of flavour foundations. Chopped fine enough, with a plain dough, it just gives this flatbread of sorts a ping of flavour - and the texture on top of this completes this feeling of satisfaction.