By: Reprinted by permission from StrongerTogether.coop.
The Chinese “street food” version of these pancakes are often served for breakfast, but are more often served as an appetizer in North America. For a softer pancake, add a bit more water to the dough; you can substitute fresh garlic scapes for the scallions for a different flavor.
Time: Preparation 10 mins
Cooking 1 hours 5 mins
Serving: 4 Servings
Ingredients
- 1 T sriracha sauce
- 0.25 c tamari
- 1 c rice vinegar
- 1 t peeled, minced fresh ginger
- 2 c all-purpose flour
- 1 T honey
- 1 c boiling water
- 1 c diced scallions
- 2 T sesame oil
- 2 T vegetable oil
- salt
Preparation
In a small bowl, combine the Sriracha, tamari, rice vinegar, ginger, and honey. Set aside.
In a mixing bowl, stir together the flour and boiling water until a ball of dough can be formed. Cover the dough with a damp towel and let it rest for 30 minutes.
Cut the dough ball into about 8 equal pieces. On a floured surface, roll out one of the pieces of dough into a circle. Brush with 3/4 teaspoon sesame oil and sprinkle with 1/8 of the scallions and a pinch of salt. Roll the circle, jelly-roll style, into a rope, pinch the ends to seal in the scallions and coil the rope into a spiral shape. Flatten the coiled pancake slightly with the palm of your hand. Repeat with the remaining dough and scallions.
In a large skillet, heat the vegetable oil over medium heat. Add one of the pancakes to the hot oil in the pan and cook for 2 to 4 minutes on each side, swirling it in the oil from time to time to promote even browning. When the pancake is lightly browned, remove from the pan and hold on a plate in a warm oven until all pancakes are cooked. Cut pancakes into triangles and serve with dipping sauce.
