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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
continued from page 1

7. Roll the disk up to get a nice, tightly spiraled log.
8. Roll the log up, lengthwise, to get a nice, fat spiraled disk.
9. Place the spiral flat on your work surface (i.e., you'll want the spiral to be parallel to the work surface, not perpendicular). Squash it down slightly with the palm of your hand, then roll it out into a thin disk, about 6" in diameter.
10. Flour well on both sides, then set aside on a floured surface while you finish making the remaining pancakes. If you’re making the pancakes ahead of time and plan to cook them all later, flour each very well, then stack the pancakes between layers of waxed paper. Refrigerate until you’re ready to cook.
11. To cook: Heat 1 tbsp. or so of oil in a skillet on medium-high. Spread the oil around to cover the pan. When the oil is hot, cook your pancake on both sides until golden brown. Serve with soy sauce.

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check out this related article: 
the fine art of finger foods  
easy party foods 

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