Author Notes: A white flour version of this very dish is my earliest food memory. I was nine – 4th grade Catholic school. We had an International Food Day, and I remember sitting at a small table taking my first bite of a pancake – chewy, crunchy, salty, mind blown! Thank you, God – literally! Using whole wheat flour boosts the fiber from essentially nil to 3g per pancake making it a “Good Source” of fiber. It is also “Low In” Saturated Fat and Cholesterol. —Vegetarianized.com
Makes: 10
Ingredients
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2
cups whole wheat flour, sifted
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1/4
teaspoon salt
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3/4
cup scallions, sliced thin, divided
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1/4
cup soy sauce
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1/4
cup rice vinegar
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2
teaspoons fresh ginger, minced or grated
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1
teaspoon sugar
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1/8
teaspoon red pepper flakes, optional
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Few
handfuls of white flour
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1
tablespoon toasted sesame oil
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2
tablespoons canola oil
Directions
- Place flour and salt in the bowl of a food processor fitted with a metal blade. With the motor running, add 1 cup boiling water in a steady stream until it forms a loose ball. Remove, knead into a tighter ball and place in a bowl covered with plastic wrap for 30 minutes.
- Meanwhile mix together the dipping sauce. Whisk together 1/4 cup scallions, soy sauce, rice vinegar, ginger, sugar and red pepper flakes, if using. Set aside.
- When the dough has relaxed, divide it in half. Roll out the first half on a lightly floured (use white flour) table with a rolling pin until 1/8″ thick. Try to use as little flour as possible. Trim to make a rectangle.
- Brush lightly with some of the sesame oil and sprinkle with scallions. Roll up and cut into four pieces.
- With one pieces roll into a log about 6-8″ long. Then curl it around into a circle. Finally, roll out again to make a 5-6″ diameter pancake.
- Repeat with all the remaining dough, including scraps, to make about 10 pancakes.
- Heat 1/2 tsp canola oil in a large skillet over medium heat. Fry 2-3 pancakes at a time, browning on each side. Remove to a paper towel-lined plate to drain. Serve warm with the dipping sauce.