Place the flour in a mixing bowl. Sprinkle evenly
with the baking powder and sugar. Mix with a wooden
spoon. Add the water gradually, stirring and mixing
with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for
half an hour, then knead again for 2-3 minutes.
Divide the dough into ten portions and form into
narrow strips 8-10 inches long. Flatten the strips
with a rolling pin and ten bands of pancake thickness.
Sprinkle each band with salt and then with chopped
scallions. Roll the bands lengthwise into long
double-thickness spaghetti-shaped strips. Hold one
end of the strip and turn the other end around in
circles until the concentric rings form themselves
around the center into a spiral pancake. Flatten the
pancake with the palm of the hand. Repeat until the
dough has been made into ten spiral pancakes.
Heat the oil on the bottom of a large flat-bottomed
frying pan. When hot, lift the handle of the frying
pan so that the surface of the pan is evenly greased.
Place the spiral pancakes on the surface of the pan.
Fry over low heat for 2-1/2 to 3 minutes and turn the
pancakes over. Repeat and fry gently until the
pancakes are evenly browned on both sides.
Source: New Chinese Vegetarian Cooking, by Kenneth Lo
