Sesame scallion pancakes^
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour; or cake flour |
| 1 | teaspoon | Salt |
| 1 | large | Egg; beaten |
| 1 | large | Egg white; beaten |
| 1½ | cup | Water |
| 2 | teaspoons | Sesame oil |
| 4 | larges | Scallions; finely chopped |
| ½ | tablespoon | Canola oil* |
Directions
*To 1 or peanut oil.
Combine flour and salt. Stir in eggs, water and oil until smooth; add scallions.
Lightly oil an 8" skillet. Using about ¼ cup batter per pancake, cook until edges are lightly browned, swirling pan after pouring in batter. Flip and cook other side until lightly browned. Keep warm while making remaining pancakes.
Roll up like an unfilled crepe to serve.
Carolyn Shaw 2/25/98.
Recipe by: Vegetarian Times 101 Low-Fat & Fast Spring 1998 Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98, converted by MM_Buster v2.0l.