Scallion Pancake

1 1/2 c. Flour
1 tsp. yeast
1 tsp. sugar
1/2 c. warm water
1 c. chopped scallions
2 Tbsp. sesame Oil

Mix the yeast and sugar in with the warm water then add to the flour. Form the mixture into a ball of simple dough. You might need to add a few more tablespoons of water or flour depending on your humidity and your general measuring skills. It should come together easily - not too wet. Let the dough sit for 30-40 minutes. Divide the dough into 4 equal parts and roll out into a thin rectangle. Sprinkle 1/4 of the scallions over the rolled out dough. Then roll up the dough like a cigar and spiral into a cinnamon roll shape and then flatten the dough again with a rolling pin.

Fry over medium heat so that both sides are golden. It takes anywhere from 2-3 minutes on a side. I only use a small amount of oil in a cast iron pan - you could use a non stick pan as well.

Repeat with the rest of the dough. It keeps for a few days as a dough in the refrigerator. You can also sprinkle sesame sees, ginger, etc. onto the dough when you roll out the pancake - just make sure you account for the "add ins" when you're calculating your nutrition.

Makes 4 - 5" scallion pancakes depending on how thin or thick you roll them out.

Number of Servings: 4

Recipe submitted by SparkPeople user SPROCKETJONES.