• 1/4 teaspoon of salt
  • 3/4 cup of lukewarm water
  • 1 cup of flour of all-purpose
  • 1/4 teaspoon of cooking oil
  • 1/4 cup of flour of all-purpose
  • 1 tablespoon of Asian sesame oil
  • 1/2 cup of green onion

This is very authentic Asian, Chinese dish made in almost all houses in Asian families as it tastes heaven and has a very simple and easy procedure to make it is a very good starter dish and can be easily served in small parties.


  1. Disintegrate salt in lukewarm water, and blend in some flour to make a delicate mixture. Turn the mixture out onto an all-around floured work surface, and ply until somewhat springy for around 5 minutes. In the event that the mixture is sticky, ply in 1/4 teaspoon oil.
  2. Separation the mixture into 8-rise to measure pieces, and keep the pieces secured with a fabric. In a large bowl, add 1/4 measure of flour with 1 tablespoon oil and mix well to make a blend like fine morsels.
  3. Take a flat base surface and fold a bit of batter out into a small square. Now brush the batter with toasted sesame oil, and sprinkle daintily with around 1/2 teaspoon of the flour-oil blend.

  1. Sprinkle around 1 tablespoon of cleaved green onion onto the mixture, and spread the onion out equally. Beginning with a long end, fold the batter up into a rope shape, and squeeze the crease and the finishes shut. Fold the rope shape into a level winding, and press delicately with your hands to smaller the winding and shield it from unrolling.
  2. Make the mixture into pancakes and cook evenly on both sides. Warmth a non-stick skillet over medium warmth, and brush with vegetable oil. Sauté every flapjack in the hot skillet until brilliant darker on the two sides, around 5 minutes for each side. Cut into wedges and serve warm.


  • You can add maple on top of a pancake for enhancing the taste.
  • You can preserve this batter for 2 days.


  • Don’t overcook the pancakes as they will not seem to be burnt nut they taste as burnt.
  • Make sure that the filling is about the right amount otherwise it will come out during cooking.