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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

01.18.2001

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editor's note
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DEPARTMENTS
 
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other recent HOST appetizer recipes:
o Creamy Artichoke Dip
o Bruschetta with Tapenade and Roasted Red Pepper
o Marinated Mozzarella Balls with Plum Tomatoes
o
Radishes with Dill Cream Cheese

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DigsMagazine.com.


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 Ĺ cups flour
1 cup hot water
6 stalks scallions
salt
sesame oil

yield makes ~10 six-inch pancakes

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 youíve got a nice, smooth dough. If itís 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.
3. On a flat, well-floured surface, roll the ball flat with a rolling pin. Youíll 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 doesnít seem salty enough, make your remaining pancakes with more salt).
6. Finish with a heaping teaspoon or so of chopped scallions.

directions continued...

 

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