Scallion Pancakes
Recipe: #14286
September 15, 2014
Categories: Side Dishes, Bacon, Onions, Sunday Dinner, No Eggs, Non-Dairy, Flour, more
"My daughter and I absolutely love this pancakes."
Ingredients
Nutritional
- Serving Size: 1 (191.2 g)
- Calories 551
- Total Fat - 30.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 0.6 mg
- Sodium - 595.7 mg
- Total Carbohydrate - 60.8 g
- Dietary Fiber - 2.5 g
- Sugars - 0.3 g
- Protein - 9.2 g
- Calcium - 58.5 mg
- Iron - 1.9 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dough: Bring the water to boil. Turn of the heat and let sit for 2 minutes. Sift the flour into a large bowl. Add the boiling water in a slow steady stream, mixing well with a wooden spoon to form a dough.This can also be done in a food processor.Let stand, covered for 30 minutes.
Step 2
Scallion filling: In a small bowl combine scallions, bacon, sesame oil and salt; mix well.
Step 3
Place the dough in a lightly flour surface. Shape into a log, cut the dough into 8 portions. Roll out a piece of dough into 1/8 inch thick circle. Spread an 1/8 of the scallion filling in a thin layer over the dough. Roll up the dough jelly roll fashion.
Step 4
Seal the end of each piece by pinching them close. Twirl both ends. Spiral the dough around itself, making a concentric circle. Flatten with the palm of your hand and press it gently with the rolling pin into a 5 inch circle. Repeat with remaining pieces.
Step 5
Heat a heavy skillet over medium heat. Add 1 Tbs of the oil to the pan and fry the pancakes, one at time,for 2 or 3 minutes on each side or until golden in color, adding more oil as needed. Drain on paper towels and serve hot.
Tips
No special items needed.