Title: Scallion Cakes #2
Categories: Chinese Pancake Vegetable
Yield: 10 Servings

		Karen Mintzias
1	lb	All-purpose flour
1/4	ts	Baking powder
1/2	ts	Sugar
2	ts	Coarse-grain sea salt OR- kosher salt
5		Scallions; coarsely chopped
5	tb	Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo

Typos by: Karen Mintzias

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