Spinach Chewy Pancake
A Chinese spinach tendon pancake (菠菜筋饼) made with flour, spinach juice, boiling water, and cold water.
Ingredients
flour
300g
spinach juice
as needed
boiling water
100g
cold water
100g
Instructions
1
Step 1
Add salt to the flour, then mix with half boiling water and half cold water (spinach juice) to form a dough.
2
Step 2
Divide into evenly sized dough portions, coat with oil, cover with plastic wrap, and let the dough rest for 40 minutes (it can be stored in the refrigerator for up to 2 days without issue).
3
Step 3
Mix corn oil with flour to make the flaky oil mixture.
4
Step 4
Roll the rested dough into small pancakes.
5
Step 5
6 to 10 portions work well; arrange them neatly, then use a rolling pin to roll outward from the center, applying gentle pressure.
6
Step 6
Roll the pancakes thin.
7
Step 7
Preheat the electric griddle to high heat, then place the prepared pancakes on it.
8
Step 8
The edges will curl up like this.
9
Step 9
Lift the griddle lid immediately; if left too long, the pancakes will become dry and hard.
10
Step 10
Flip the first pancake immediately after removing it, and take the next one off the griddle right away.
11
Step 11
They stay soft even when cooled.
