What to do when all you need is a handfull of spring onions, but the smallest quantity on offer at the shops are fat bunches of leavey stalks of spring onions? Such is a question that often plaques society today but the Taiwanese have the perfect solution for that: spring onion pancakes! A few years ago, a mother of a friend of mine took me under her wings and showed me how to make these savoury pancakes from scratch and ever since then I've toyed and experimented with the recipes and today I believe that I have perfected the recipe to suit my taste buds and hopefully those of many others. I incorporated yeast in the dough to avoid tough texture and I use chicken broth to maximize the savoury flavour.
