Sunday, 7 February 2016

Green Onion Asian Pancakes

Green Onion Pancakes


2 1/2 Cups Flour
1 Cup Water

8 Green Onion stalks, thinly sliced

Sesame Oil


2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1/4 tsp powdered garlic


In a medium sized bowl using a fork mix together 1 cup of water with 1 cup of flour, slowly adding in as much flour as possible. Knead in more flour until dough is firm and not sticky. Oil the outside of the dough with a sesame oil, cover and let rest 30 minutes.

Divide the dough into 4 equal portions.

Working with one portion at a time and keeping the remaining dough covered, roll a dough portion into a large rectangle roughly 1/8 of an inch thick or thinner if possible. Oil the top of the rectangle with sesame oil, season lightly with salt and sprinkle one of the sliced green onion stalks over the entire rectangle. Starting at the long end of the rectangle carefully and tightly roll the rectangle into a snake-rope shape. Cut the long rope in two, and coil each half up into a flat circle, like a snail shell. Use a rolling pin to flatten the circle and help it keep the round shape. Repeat with the other dough rope.

Repeat above process with all dough portions.

Heat a skillet to medium heat and lightly oil the pan.

Cook each pancake for about 2 minutes a side until golden brown.

Serve warm, with the dip recipe listed above if desired.

Makes 8 pancakes, great as a snack or as a side.



These were so tasty, I made them quite a while ago and might have forgotten about them a bit. I think I will try these again sometime real soon.

Other Places:

What was cooking one year ago?

Steak au Poivre

What was cooking two years ago?

Sundried Tomato Sausages

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