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Title: Scallion Pancakes #2
Categories: Chinese Pancake Breakfast
Yield: 6 Servings
| 2 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | c | Boiling water |
| Peanut Oil | ||
| 1/2 | c | Chopped whole scallions |
Place flour and salt in a large mixing bowl. Gradually pour in boiling water, stirring with a wooden spoon to mix. When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic. Place dough in a bowl and cover with a damp dish towel for 30 minutes.
Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches. Brush the top lightly with peanut oil. Sprinkle scallions over the entire surface of the dough. Starting from one end, roll up the dough as you would a carpet. Cut the roll into 6 thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep the finished pancakes covered with a damp towel while you are working.
Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil is hot, turn heat to medium low. Cook pancakes one at a time, about 30 seconds on each side, until they are golden in color. Cut into wedges and serve warm.
Pancakes may be reheated in the oven before serving.
From: The Chinese Menu Cookbook Shared By: Pat Stockett
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