* Exported from MasterCook *
Pancakes, Scallion
Recipe By :Bee Yinn Low
Serving Size : 8 Preparation Time :0:00
Categories : Asian Bread-Bakers Mailing List
Pancakes/Waffles Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour -- plus for dusting and rolling
1 teaspoon salt
1/2 teaspoon chicken bouillon granules -- see directions
1/2 cup water
3 stalks scallion -- or green onion (green parts only)
2 tablespoons oil -- for brushing
Oil -- for frying
If you don't use the chicken bouillon powder, then use a total 1 1/2
teaspoons salt for the dough instead of 1 teaspoon salt as stated in
the recipe.
Trim the onions and cut into small rounds, to yield about a tightly
packed 1/3 cup or more.
Sift the all-purpose flour into a big bowl and then add the salt and
chicken bouillon powder (if using) into the flour. Combine well and set aside.
Heat the water to a boil. Slowly add the water to the flour and knead
the dough until it becomes soft, no longer sticky and the surface
becomes smooth and shiny, about 15 minutes. If the dough is too dry,
add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough
with a damp cloth and let it rest for 30 minutes.
Add the scallions into the dough and combine well.
On a flat and floured surface, divide the dough into 8 small dough balls.
Working with one dough ball at a time, roll it to a thin disc using a
rolling pin. Dust the rolling pin with some all-purpose flour as you
go. Brush the surface of the pancake with the oil.
Roll the dough into a cylinder, then coil it up like a snail.
Dust the rolling pin with the flour and roll the snail-shape dough
until flat, measuring about 6 inches (15cm) in diameter. Set the
dough aside on a baking sheet. Repeat the steps above for the rest of
the dough balls.
Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over
moderately high heat. Transfer a piece of the pancake onto the pan or skillet.
Shallow fry each side of the pancake to a light golden brown, about 1
minute. Flip the pancake over and shallow fry the other side.
Add more oil, repeat the same for the remaining pancakes and serve
immediately. They are best eaten with warm and homemade soy milk.
To jazz up the aroma of the pancake, you may add 1 teaspoon of sesame
oil to the oil and brush onto the surface before rolling up into a cylinder.
You can also pan-fry the pancakes. Just grease your pan with a bit of
oil and pan-fry both sides until they turn lightly brown with dark brown spots.
S(Internet address):
https://rasamalaysia.com/green-onion-scallion-pancake
Yield:
"8 pancakes"
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Per Serving (excluding unknown items): 118 Calories; 4g Fat (28.3%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber;
trace Cholesterol; 292mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1/2 Fat.
NOTES : 2024 - 0407