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Scallion pancakes b1
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| Artist: |
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| Categories: |
Appetizers, Asian, Desserts, Pancakes & Waffles, Pastry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2/3
| cup | FLOUR | | 1/4
| cup | WARM WATER | | 3
| | SCALLIONS, MINCED | | | VEGETABLE OIL | | | SALT |
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Procedures:
| 1 | Mix flour with water and knead for 5 minutes. | | 2 | Cover dough with a damp towel and let rest for 1 hour. | | 3 | Separate into 6 portions and roll each into a 4-inch round piece. | | 4 | Spread a thin coat- ing of oil on the dough and sprinkle with scallions and salt. | | 5 | Roll up jelly roll style and pull lightly on both ends to form strands. | | 6 | Coil strands around rolls and tuck ends under. | | 7 | Place in oil for 30 minutes. | | 8 | (may be stored in refrigerator up to 3 days). | | 9 | Drain on paper toweling. | | 10 | Roll into flattened pan- cakes. | | 11 | Cook in a skillet, browning slowly on both sides, adding oil as needed. | | 12 | Cut into wedges to serve. | | 13 | Temperature(s): hot effort: easy time: 02:00 |
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