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Preparation Time: 35 minutes + standing time
Cooking time: 5 minutes per batch
Serves: 8 (makes)
If served as eight pancakes, each provides 333 cals, 18g fat (of which 1g saturates), 2g sugar and 0.5g salt per portion.
Ingredients
For the pancakes:
- 3 cups all purpose flour
- 1⅓ cups boiling water
- 4 tsp sesame oil
- 6 green onions, chopped
- 1 tsp salt
- ½ cup canola oil
For the dipping sauce:
- 3 tbsp reduced sodium soy sauce
- 1 tbsp brown sugar
- 2 tsp minced fresh gingerroot
- 2 tsp rice vinegar
- ½ tsp sesame oil
- ⅛ tsp crushed red pepper flakes
Method
1. Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4 - 6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
2. Divide dough into 8 portions; roll each portion into an 8in circle. Brush with ½ tsp sesame oil; sprinkle with 1 heaping tbsp of green onion and ⅛ tsp salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to ⅛in thickness.
3. In a large skillet, heat 1 tbsp canola oil. Over medium - high heat, cook 1 pancake at a time until golden brown, 2 - 3 minutes on each side.
4. Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
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