Healthy Scallion Pancakes
I fell in love with the scallion pancakes at my favourite Chinese restaurant, but they're soooo greasy! This is a healthy version that's totally not authentic, but very tasty and easy to make.
- 1 3/4 cups whole wheat flour
- 1/4 cup cornstarch
- 1/2 cup boiling water
- 1/4 cup cold water
- 1 tablespoon sesame oil
- 5 scallions, finely chopped
- salt, to taste
- cooking spray
Thoroughly mix flour and starch in a bowl. Using a fork, mix in the boiling water; add the cold water and mix with your hands until all the flour is incorporated.
Let the dough rest, covered, for 20 minutes.
Roll the dough into a long rope. Cut the rope into 8 piecess. Cover all pieces but one.
On a floured surface, roll the piece of dough as thin as possible without tearing. Brush with sesame oil, sprinkle with scallions and salt.
Roll up jellyroll-style. Coil the roll like a cinnamon bun. Roll out the bun until 1/4 inch thick.
Repeat with other pieces of dough.
Spray a nonstick pan with cooking spray and heat on medium-high. "Fry" each pancake, about 1-2 minutes per side, until the dough puffs up a little and becomes crispy.
Serve as soon as possible - though they're good cold, too.