Scallion Pancakes
An innovative twist on a breakfast classic, this salty yet scintillating pancake makes for a tasty brunch offering.
Ingredients
- 2/3 cup(s) flour
- 2 floz warm water
- 4 minced scallions
- 1/4 teaspoon(s) onion powder
- 1 tablespoon(s) sesame oil
- 1 dash(es) salt, to taste
Instructions
- Combine flour, water, and onion powder to make dough, and knead for 5 minutes or until smooth.
- Cover dough with an inverted bowl or damp towel and allow resting for 45 min to an hour.
- Divide into 6 pieces and roll each into a 4 inch ball.
- Spread each with a thin coating of oil and sprinkle with the minced scallions and salt.
- Flatten and roll up jellyroll style.
- Stretch and pull lightly on both ends to form ropes.
- Coil ropes around rolls and tuck ends under.
- Place in oil for 20 minutes.
- Drain on paper toweling.
- Roll into flattened pancakes.
- Saute in a skillet, browning slowly on both sides, adding oil as needed.
- Cut into wedges to serve.
Nutrition
Calories: 461.38kcalCarbohydrates: 71.42gProtein: 10.51gFat: 14.82gSaturated Fat: 2.27gSodium: 173.14mgFiber: 4.94gSugar: 2.59g
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