These flaky spring onion pancakes with jammy eggs & chilli oil are only 7 ingredients (minus pantry staples) And completely worth the fuss!

SERVES 4 // PREP TIME 50 min// COOK TIME 20 min

INGREDIENTS
For the pancakes
2 cups flour
1 tsp salt
¾ cup water
8 spring onions, halved lengthwise and thinly sliced, plus extra to serve

To serve
1 red chilli, finely sliced
½ cup double-cream yoghurt
4 eggs, boiled
Toasted sesame seeds, optional
Fresh herbs of choice, optional 

METHOD
For the pancakes
1. Combine the flour, salt and water in a mixing bowl and using your hands, bring the dough together. Knead the dough on a lightly floured work surface until smooth and elastic. Cover and rest for about 20 minutes. 
2. Divide the dough into 4 equal portions and cover with cling film to prevent them from drying out. Lightly oil your work surface and roll out one portion of dough into a rough rectangle with the long side facing you. The dough should be thin enough that you can almost see the surface underneath. Rub 2 tsp oil all over the surface of the dough using your hands. Sprinkle a quarter of the spring onions evenly on top. Working from the bottom up, roll up the rectangle into a sausage shape, then coil one end towards the other to resemble a snail shell. Tuck the tail end underneath. Set aside, covered, on a greased tray to rest for 10 minutes. Repeat this shaping with the remaining dough and spring onions.

To serve
1. Fry the chilli in 1 tbsp oil until softened. Remove from heat.
2. Roll each spring onion pancake into a large round as thin as you can go – don’t worry if some spring onions get pushed out.
3. Heat a large pan over medium heat with enough oil to coat the bottom. Once hot, add a pancake. Cook covered for 1 minute on either side, then continue to cook until both sides are golden and crisp. Remove from heat and repeat with the remaining pancakes.
4. Slice the pancakes into triangles and top with yoghurt and a jammy egg. Garnish with a drizzle of chilli oil, sesame seeds and fresh herbs as desired. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg
Photography: Chanelle Naudt

This Portuguese chicken recipe is super tasty, easy to make and has less than 7 ingredients, excluding pantry staples of course!

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