Try this Scallion Pancakes recipe, or contribute your own. "Pancakes" and "Chinese" are two of the tags cooks chose for Scallion Pancakes."My son loves Chinese scallion pancakes, so i've tried a ton of recipes. But they have always used so much oil and been too greasy for my taste. This recipe is the easiest one I've come across, and I like that it uses very little oil.it's" - Fruitveggirl
Yield: 6 Ready in 40 minutes
20 people trying soon
Scallion Pancakes Preparation
Place flour and salt in a large mixing bowl. Gradually pour in boiling water, stirring with a wooden spoon to mix. When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic. Place dough in a bowl and cover with a damp dish towel for 30 minutes. Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches. Brush the top lightly with peanut oil. Sprinkle scallions over the entire surface of the dough. Starting from one end, roll up the dough as you would a carpet. Cut the roll into 6 thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep the finished pancakes covered with a damp towel while you are working. Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil is hot, turn heat to medium low. Cook pancakes one at a time, about 30 seconds on each side, until they are golden in color. Cut into wedges and serve warm. Pancakes may be reheated in the oven before serving. From: The Chinese Menu Cookbook Shared By: Pat Stockett
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