“Lao bing” （烙饼) is a type of flatbread that is popular in Northern China and is sometimes referred as “Chinese pancake”. I came across this pancake thanks to the parents of my boyfriend. They make this pancake at home with soup and it gives me a warm and cozy feeling (“jia de gan jue”/家的感觉). I especially love to eat this on gloomy days. As it’s almost autumn, I thought it would be nice to share this recipe now.
Northern Chinese people usually eat this with soup, so I have added the recipe of the soup in the picture above as well, but you can serve it with whatever soup you like.
Northern Chinese spring onion pancake recipe
350gramsall purpose flourEach flour is different, that’s why I have put “approx”. The key here is to add water little by little, as flour needs a bit time to absorb the water.
Add the water little by little to the flour and mix it in between with chopsticks. When the mixture looks like this, you can start using your hand to mix the dough together:
When the water and flour are mixed well together, you are able to form a dough. The dough will be a little bit sticky, but not too much at this point. Rest the dough for 20 minutes.
At this point, the dough shouldn’t be sticky anymore, but the texture should be soft and you can continue kneading it by hand for about 5 minutes until the dough turns smooth like this:
Rest the dough for another 20-30 minutes.
Roll the dough out in a round shape until the thickness is like this:
Apply oil to the dough so that the dough is covered with a thin layer of oil and put salt to taste on the dough, but do make sure that the pancake is covered with salt. Otherwise it won’t taste nice. At last, put spring onion to the dough and this is also to your taste. The result looks like this:
The next steps are best shown in video 1 listed right below the recipe. In short (in case you want to print out the recipe) you should roll the dough up:
Divide the dough in 4 pieces.
Close the openings with your fingers, twist the dough and flat it with your hand.
Roll the pancake out in a pancake format and it should look like the picture below. If you want a pizza format like in my picture, you can just cut the pancakes after they are pan fried.
Heat the pan and put oil on it. Don’t put too little oil, otherwise the pancakes won’t get a nice color. Heat for 1 min on medium fire (remember to shake the pan a little during the pan frying process so that the oil on the pancake is more even), flip the pancake, heat for another minute and repeat this once (so 4 minutes per pancake in total). Repeat this for the other 3 pancakes.
Collect and cut all ingredients.
If you put chicken breast in it, marinate it a bit with salt, pepper, soy sauce and sesame oil to taste.
Heat the pan on the stove and add a little bit of oil when the pan is heated.
Add garlic and ginger and wok it for 1 minute on high heat.
Put in the potatoes and tomatoes for 2 minutes on medium heat.
Add the tofu and mix it with everything in the pan.
Add water until the ingredients are covered (approx. 700-800 ml water), see picture below:
When the water starts boiling, turn the heat to medium-low and let it simmer for 15 minutes. Check if the potatoes are soft enough, this depends on the size of your potatoes and your level of heat.
Add the chicken. After 2 minutes, add the beaten egg and mix it with chopsticks. Boil for 3 more minutes.
Take the soup out and garnish with spring onions (optional).
Add salt to taste.
I hope that you enjoy these pancakes as much as I do and that you will get a homely feeling while eating this =D. Feel free to leave me a message if you have any questions or your thoughts on this recipe!
Happy Friday ^^!
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My name is Angie and I would like to share my own developed recipes and review other food bloggers' recipes. My focus will be mainly on Asian recipes. I hope that you will enjoy making new dishes with my recipes.