2 c All-purpose flour
1 ts Salt
1 c Boiling water
Peanut Oil
1/2 c Chopped whole scallions
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
