Recipes+
Ingredients
Method
1.Place flour and a pinch of salt in a large heatproof bowl. Add water and 2 teaspoons of the oil; stir until dough starts to come together.
2.Dust a clean work surface with extra flour. Tum out dough onto surface; knead for 5 minutes or until dough is smooth and elastic. Stand on work surface, covered with a tea-towel, for 20 minutes to rest.
3.Divide dough in half; roll each half out to a rectangle 3mm thick. Sprinkle with onion; tightly roll up to form 2 logs. Stand, covered with a tea-towel, for 20 minutes to rest.
4.Cut each log into 6 pieces; shape into balls. Roll out each ball on a lightly floured surface to 3mm-thick rounds.
5.For each pancake, brush a large non-stick frying pan with 2 teaspoons of the remaining oil; place over moderate heat. Cook for 2 minutes each side or until golden and cooked. Transfer to a heatproof plate.
6.Heat a wok or large frying pan over high heat. Add remaining oil; swirl to coat surface. Stir-fry mushroom for 3-4 minutes or until browned. Add garlic; stir-fry for 30 seconds or until fragrant.
7.Remove wok from heat; stir in oyster sauce. Serve warm pancakes with mushrooms and extra onion.
Separate uncooked pancakes with baking paper to stop them sticking together.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
BBQ prawn, peach & chilli Caesar salad
Sponsored by LeaderBrand
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door