SnackFreezer Friendly

Spring Onion and Ham Pancakes

by Luke Christelis-8 March 2026Medium

Prep Time45 min

Cook Time8 min

Total Time53 min

Servings8

A great freezer snack.

Imported RecipeOriginally from: www.instagram.com

Method

0
Place the flour and salt in a bowl. Pour in the boiling water and mix to form a rough dough. Cover and leave for 5 minutes to allow the flour to hydrate. Knead for 5–7 minutes until smooth and elastic. Cover again and rest for 30 minutes.
1
Put the chopped Parma ham and neutral oil into a small saucepan over a low heat. Allow the fat to render slowly, then cook for a further 3–4 minutes until the ham darkens and turns crisp. Remove from the heat, stir through the sliced spring onions and sesame oil, and leave to cool.
2
Divide the rested dough into 8 equal pieces and roll each into a ball. Working one at a time on a lightly oiled surface, roll each ball into a thin disc roughly 20cm across. The dough should be thin enough to appear slightly translucent in places.
3
Spoon about 1½ tbsp of the ham and spring onion oil evenly across the surface of the disc. Lightly dust with flour. Roll the disc up tightly into a long cylinder, as if making a Swiss roll.
4
Coil the cylinder into a tight spiral, tucking the end underneath to form a round bun. Gently flatten with your palm.
5
Roll the spiral out again into a pancake around 16–18cm across, about the thickness of a pound coin.
6
Repeat with the remaining dough and filling. Stack the pancakes between sheets of greaseproof paper and freeze.
7
To cook from frozen, heat a wide frying pan over a medium heat with a little neutral oil. Place the frozen pancake in the pan and cook for 3–4 minutes on each side, pressing lightly with a spatula, until golden, crisp and heated through.