Wednesday, November 24, 2010

Scallion Pancakes


Warming up the kitchen for Turkey Day! I tried this recipe but be warned - you will need almost twice the amount of flour the recipe calls for. Instead of 1 1/4 flour, start with 2 cups, and go from there. Instead of lard, which I believe the original pancakes are made from, this uses oil, so the dough is more like a pizza dough, instead of a flaky pancake. Not as greasy like the ones from the restaurants, but cripsy on the outside and fluffy on the inside with a subtle scallion flavor.

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