Scallion Pancakes #2
Description
This Chinese breakfast features All-purpose flour, Salt, Boiling water. The flavors come together beautifully. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Peanut Oil 1/2 c Chopped whole scallions Place flour and salt in a large mixing bowl.
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Gradually pour in boiling water, stirring with a wooden spoon to mix.
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When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic.
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Place dough in a bowl and cover with a damp dish towel for 30 minutes.
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Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches.
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Brush the top lightly with peanut oil.
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Sprinkle scallions over the entire surface of the dough.
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Starting from one end, roll up the dough as you would a carpet.
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Cut the roll into 6 thick slices.
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Flatten each slice slightly with your hand.
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Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter.
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Keep the finished pancakes covered with a damp towel while you are working.
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Heat skillet over high heat and pour in oil t 1/4 inch deep.
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When oil is hot, turn heat to medium low.
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Cook pancakes one at a time, about 30 seconds on each side, until they are golden in color.
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Cut into wedges and serve warm.
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Pancakes may be reheated in the oven before serving
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4877.4mg204%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, baking, boiling, breakfast, chinese, flour, pancakes, salt, scallion, title, vegan, water
