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DigsMagazine.com.
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 tasty
morsels:
Scallion
Pancakes | 1
2
My mom always made these
pancakes for weekend brunches/lunches, but they also make great
appetizers. The technique might seem a little time-consuming, but the
delicious, many-layered pastry that results is well worth the effort.
ingredients
2 ½ cups flour
1 cup hot water
6 stalks scallions
salt
sesame oil
yield
makes ~10 six-inch pancakes |
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How
filling is it? fairly filling, though not enough to make
a big meal out of them
time
45 min -- 1 hour |
1. In a mixing bowl, combine the flour and hot water. Knead well
until you’ve got a nice, smooth dough. If it’s very sticky, add a
bit more flour; dry and hard, add a drop of water.
2. Pull off a small ball of dough, about 1.5"-2" inches in
diameter. Cover the remainder with saran wrap.
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3. On a flat, well-floured surface, roll the ball flat with a rolling
pin. You’ll want a thin disk, about 6" or so in
diameter.
4. Dribble the surface of the disk with several drops of sesame oil.
Smooth out the oil with the back of a spoon so that you get a nice,
thin, even coating.
5. Sprinkle a few dashes of salt over the disk. I usually give it
5 or 6 good shakes of my salt shaker. (I recommend making just one pancake
first, then cooking it to test for seasoning. If it doesn’t seem salty
enough, make your remaining pancakes with more salt).
6. Finish with a heaping teaspoon or so of chopped scallions.
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