Hot pepper and scallion pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Salt |
| 1 | bunch | Scallions, finely minced |
| 2 | Serrano or jalapeno chiles, | |
| Finely minced | ||
| 2 | tablespoons | Toasted sesame seeds |
| 2 | tablespoons | Sesame oil |
| Salt | ||
| Pepper | ||
Directions
STAN FRANKENTHALER #DJ9386
TOPPINGS
Knead dough together and allow to rest.
Divide dough into 8 equal parts. Roll into a rough circle, ¼-inch thick. Paint with sesame oil. Flavor with scallions, chiles, sesame seed, salt and pepper. Roll each into a cigar then coil into a rough circle again.
Roll each pancake now ½-inch thick. Hold, divided by waxed paper, until ready to cook.
Heat oven to 400 degrees. Heat a large saute pan and add a little soy or canola oil.
Add pancakes and brown one side, flip and finish in oven.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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