Spring onion pancake pull-apart rounds

Spring onion pancake pull-apart rounds

45 mins Prep · 25 mins Cook

These crispy and delicious tear-and-share spring onion pancake pull-apart rounds are the best kind of mashup between a morning bun and a spring onion pancake

Created by Spinneys
Prep time 45 minutes
Cook time 25 minutes
Serves 6
Cuisine American
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 433
Fat 28.5g
Saturates 10.4g
Protein 3.6g
Carbs 38.8g
Sugars 19.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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To make the dough, combine the flour, yeast and salt in a large bowl and whisk in 1 tbsp of sesame oil and boiling water, mix until a soft, shaggy dough forms.


Turn out onto a lightly floured surface and knead until smooth and elastic. Wrap in cling film and set aside at room temp for 1 hour.


Divide into 8 equal-sized pieces.


Combine the olive oil and 2 tbsp of sesame oil together in a small bowl.


Lightly coat a small baking tray in oil and set aside.


Coat each ball in the oil mix, then press the dough out to form a flat layer.


Start stretching out the dough until it‘s about 1mm thin (the dough should be almost translucent).


For the chilli-onion mix, combine the finely chopped chillies and thinly sliced spring onions in a medium-sized bowl. Scatter about a tablespoon of the mix over the dough.


Roll up the dough to form a long sausage and gently lift it up and gently coil it onto the greased baking tray to form a round. Repeat this process with the rest of the dough.


Cover the dough with a clean dishcloth and set aside in a warm area to proof for another hour. Preheat the oven to 180°C, gas mark 4.


Place in the oven for 20-25 minutes or until golden and crispy.


Transfer to a wire rack and allow to cool slightly before serving.