January 22, 2012
"I found this recipe in a Food Network magazine. Very easy to make and it is a great side to Oriental dishes or use as a sandwich wrap as recommended in magazine. I like using it to soak up the juices in a stir fry or the sauce in Chicken Teriyaki."
- Serving Size: 1 (47.5 g)
- Calories 138.2
- Total Fat - 2.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 0.2 mg
- Sodium - 39.8 mg
- Total Carbohydrate - 24.9 g
- Dietary Fiber - 1.1 g
- Sugars - 0.6 g
- Protein - 3.4 g
- Calcium - 7.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Stir 2 tablespoons of the flour with 1/2 cup warm water and yeast in a large bowl.
Let stand until cloudy and bubbly, about 5 minutes.
Stir in remaining flour, sesame oil, green onion and salt.
Stir until dough starts to come together.
Knead until dough is smooth and elastic.
Lightly coat the inside of bowl with oil and return dough to bowl.
Cover with clean towel and allow to rest for 1 hour or until doubled in size.
Divide dough into 8 equal pieces.
Form into balls and roll each into an 8 inch pancake.
Heat a non-stick pan to medium-high.
Add 1 teaspoon oil, then a pancake.
Cook until bottom is golden then turn over and cook until bottom is golden.
Repeat with other pancakes.
Tips & Variations
No special items needed.