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Spring onion pancakes filled with teriyaki chicken

  • 6
Spring onion pancakes filled with teriyaki chicken



  • 1 cup flour
  • ½ teaspoon salt
  • 2 eggs
  • 1½ cups milk
  • ½ cup finely chopped spring onions
  • about 25 grams butter


  • 1 large double breast of chicken, skin on
  • ½ cup teriyaki marinade
  • ¼ cup honey
  • 1 teaspoon Chinese five-spice powder
  • 12 spring onions, trimmed
  • ½ pawpaw, peeled and sliced
  • 2 tablespoons shredded pickled ginger
  • hoi sin sauce to accompany



  1. Sift the flour and salt into a bowl. Beat together the eggs and the milk, then gradually pour into the flour stirring constantly to make a smooth batter. Strain and rest for 30 minutes.
  2. Stir in the spring onions. The batter should be the consistency of pouring cream. Add a little water if it needs to be thinned.
  3. Melt a knob of butter in a pancake or non-stick pan and pour in about a ¼ cup of the batter, rotating to cover the base. Pour off any excess. Cook 1 minute and then flip and cook for a further minute. Stack the pancakes on top of each other until ready to use.


  1. Cut the chicken breast in half and score the fat. Mix the teriyaki marinade, honey and five-spice powder together and pour over the chicken in a bowl. Cover and marinate in the fridge for 2-4 hours.
  2. Heat a non-stick frying pan with a dash of oil and pan-fry the chicken breast until brown. Cover and cook over a moderate heat for 30 minutes turning occasionally. Alternatively brown and cook at 200ºC for 20 minutes. Set aside to rest.
  3. Add the spring onions to the pan and brown quickly.
  4. Slice the chicken finely and place 2-3 slices of chicken in a pancake, together with 1 spring onion, a slice or two of pawpaw, a little shredded pickled ginger and a dash of hoi sin sauce. Serve warm.

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