Chefs' Recipes

Eun Hee An's spring onion pancakes with jamón

The former Paper Bird chef and co-owner brings the goods, pairing these savoury pancakes with the Spanish ham.

By Eun Hee An
  • 15 mins preparation
  • 20 mins cooking plus resting
  • Serves 6
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  • 480 gm plain flour
  • 12 thin jamón slices, to serve
  • Lemon wedges, to serve
Spring onion and shiitake filling
  • 100 gm butter
  • 100 gm shiitake mushrooms, finely chopped
  • 3 spring onions, thinly sliced, plus extra to serve
  • 4 small garlic cloves, finely chopped, and rinsed in cold water and drained 3 times
  • 1 tbsp plain flour


  • 1
    Place flour and ¾ tsp salt in an electric mixer fitted with a dough hook, then, with the motor running, slowly add 350ml boiling water and knead until a tacky dough forms. Transfer to a lightly oiled bowl, cover with a damp tea towel and refrigerate for 1 hour to rest.
  • 2
    For spring onion and shiitake filling, melt butter in a frying pan over medium heat, add remaining ingredients and ¾ tsp salt and sauté until just softened (30 seconds). Leave at room temperature until required.
  • 3
    Divide dough into pieces the size of golf balls, then roll out each to a 5cm-wide rectangle roughly a 3mm-thick. Place 1 tbsp spring onion mixture along the middle of each (you may have a little filling left over), roll up like cigars, then form into a spiral shape. Tuck the end underneath, then flatten and roll out to a 3mm-thick round (the layers should be clearly visible).
  • 4
    Fry pancakes in batches in a non-stick frying pan over medium-high heat, turning once, until golden brown (3-4 minutes each side). Keep warm in a low oven and repeat with remaining pancakes. Top with jamón, spring onion and any remaining filling, and serve with lemon wedges.