SICHUAN PEPPER & SPRING ONION PANCAKES WITH SOY-CHILLI DIPPING SAUCE
These Sichuan pepper and spring onion pancakes, created using a fabulously fiery spice blend ground in our Signature Mills and Palm Mills, are guaranteed to spice up your life this Pancake Day.
Ridiculously moreish, with layers of rich, warming flavours thanks to earthy five spice powder and citrussy Sichuan peppercorns, they’re served with a punchy soy and chilli dipping sauce for the ultimate weekend snack.
Top with toasted sesame seeds and crunchy spring onions, effortlessly sliced with our Professional Chef’s Knife.
TWIST AND SHOUT
Our Signature Mills and Palm Mills take centre stage in this simple-to-make recipe.
The ultimate cook’s companion, they’re not just for salt and pepper, but are designed to grind an array of aromatic herbs and spices too.
With their customisable ceramic CrushGrind mechanism, all of our mills are easily refillable and seamlessly adjustable from medium to coarse, guaranteeing the perfect seasoning mix every time. Simply add your chosen spice to the mill and choose your setting.
INGREDIENTS
Pancake batter
200g plain flour
120ml hot water
1 tbsp sesame oil
2 spring onions, finely chopped
Spice mix
1 tsp Sichuan peppercorns (toasted and lightly crushed, then coarse grind)
1 tsp black peppercorns (medium grind)
2 tsp five spice powder
1 tsp fine sea salt
2 tbsp sesame seeds (lightly toasted, then crushed in a pestle and mortar)
Soy-chilli dipping sauce
3 tbsp soy sauce
3 tbsp rice wine vinegar
Honey to taste
Chilli flakes to taste
Garnish
Toasted sesame seeds
Thinly-sliced spring onions
METHOD:
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1. Grind the peppercorns in your mill and mix together all the spice mix ingredients
2. Sieve the flour into a large bowl and stir in the spice mix
3. Make a well in the centre
4. In a jug, mix together half the sesame oil and hot water and pour into the well
5. Whisk until smooth and rest for 15 minutes. This allows the spices to infuse and the flour to hydrate, which creates a smoother batter.
-
6. Stir in the spring onions
7. Drizzle a little of the remaining sesame oil into a hot frying or crepe pan. Turn down the heat slightly and ladle in some of the pancake batter, then tilt the pan and rotate so the mixture evenly covers the base. You’re aiming for wafer-thin pancakes here.
8. Watch for the edges of your pancake starting to dry and lift, and then flip the pancake over and cook for a few more seconds.
9. Carefully lie each cooked pancake on a plate, between sheets of baking parchment, and place in a low oven to keep warm while you cook the rest.
10. Repeat the process, adding a little more sesame oil each time to flavour the pan and stop the pan-cakes sticking.
METHOD:
-
1. Grind the peppercorns in your mill and mix together all the spice mix ingredients
2. Sieve the flour into a large bowl and stir in the spice mix
3. Make a well in the centre
4. In a jug, mix together half the sesame oil and hot water and pour into the well
5. Whisk until smooth and rest for 15 minutes. This allows the spices to infuse and the flour to hydrate, which creates a smoother batter.
-
6. Stir in the spring onions
7. Drizzle a little of the remaining sesame oil into a hot frying or crepe pan. Turn down the heat slightly and ladle in some of the pancake batter, then tilt the pan and rotate so the mixture evenly covers the base. You’re aiming for wafer-thin pancakes here.
8. Watch for the edges of your pancake starting to dry and lift, and then flip the pancake over and cook for a few more seconds.
9. Carefully lie each cooked pancake on a plate, between sheets of baking parchment, and place in a low oven to keep warm while you cook the rest.
10. Repeat the process, adding a little more sesame oil each time to flavour the pan and stop the pan-cakes sticking.
DIPPING SAUCE
Make the fiery soy-chilli dipping sauce by mixing equal parts of soy sauce and rice wine vinegar in a Drift Bowl Mini. Stir in honey to taste and sprinkle in crushed chilli flakes.
Garnish each warm pancake with toasted sesame seeds and sliced spring onions, roll up and dip into the sauce.
SPICE UP YOUR LIFE
Sweet or savoury, it’s simple to switch between the spice blends in your mill.
Simply empty the mill of your existing blend, add a tablespoon of coarse salt to the mill and grind until it’s gone – then add your new combination.
How will you fill yours?