On Tuesday morning I developed a craving for scallion pancakes, all of a sudden and rather randomly. How? Somebody liked a post I wrote and when I went to look at their blog (a fellow food blogger) the first post that caught my attention was a video on how to make scallion pancakes. It took me back to the time during the summer of 2020. When I made them, having seen another fellow food blogger make them. I am clearly very easily influenced!

So on Wednesday afternoon, when I had plenty of pancake batter leftover from the morning, it made sense to use up my leftover spring onions in the fridge to satisfy this craving that was still with me 24 hours later. So for lunch I chopped up the last of the spring onions and mixed them into my pancake batter.

I guess they are not really the real scallion pancakes, as these I understand are traditionally made from dough and the way in which they are constructed lends them to be crunchy and flaky in texture. My creations reminded me more of an omelette type affair, but much less soggy and wobbly.

I decided that they might go nicely with cucumber slices and some sweet chilli sauce.

I really liked this. I think it’s something I will make again for a brunch or lunch in the future. Feels like it would be perfect for a lazy Sunday morning.