Whole-Wheat Scallion Pancakes (Sides)

Directions

Lightly oil a large mixing bowl and set aside.

In a separate large bowl, mix together the flour and water until a smooth dough forms.

Add flour, a little at a time, as necessary for the dough to lose its ‘stickiness’.

Roll out the dough on a lightly floured work surface and knead for 5 minutes.

Place the dough in the greased mixing bowl and turn until it is lightly covered with oil all around.

Cover the dough with a barely damp towel and let it rest for 30 minutes.

Flour your work surface again and roll out the rested dough.

Divide the dough in half; then roll each half into a 2.5cm-thick cylinder.

With a pastry scraper or butter knife, slice the dough into 5cm-long segments.

Dust your rolling pin with flour and roll out each segment into a 12-cm circle.

Otherwise, lightly brush the top of each circle with peanut oil, sprinkle with the scallions (green onion) and sea salt.

Roll up each circle into a cylinder, making sure the scallions stay in place.

Coil the dough so that it resembles a snail.

With a rolling pin, flatten again into disks about 0.5cm thick.

The pancakes will get a little oily from the scallions popping through the dough.

Place the rolled-out pancakes on a plate and repeat with the remaining dough. If you stack the pancakes, put a piece of parchment paper between each layer to prevent sticking. At this point you can choose to freeze the dough, if you wish to use it at a later stage.

Heat a nonstick flat-bottomed frying pan over medium-high heat and add the remaining 1 tablespoon oil.

Working in batches, pan-fry the pancakes until golden brown, 2 to 3 minutes on each side. If the sides or middle puff up during the cooking, press them down with a spatula to ensure even cooking.

Transfer the pancakes to a plate, cut into wedges, and serve, either alone or with chilli sauce or soy sauce and vinegar on the side.

Note: Adapted from appetiteforchina. com Note: S (scallion pancakes)