Spring Onion Pancakes

Time 1 1/2 hour                       Serves 6

2¼ c. all-purpose flour

A little less than 1 c. boiling water

salt to taste

1 Tbsp of oil

3 Tbsp of roasted sesame oil

2 spring onions finely chopped including the green stem

Oil for frying

Place the flour and salt in a mixing bowl and stir to combine. Add the oil and boiling and using a spoon mix to a rough dough . Then turn the dough out into a lightly floured surface and knead for 5 min or until smooth and elastic. If the dough is very sticky, knead in a little more flour . Cover, let it rest for 20 min.  Then, on a lightly floured surface, use your hands to roll the dough in to a long roll divide the dough into 24 pieces . Working with one portion of dough at a time, place the dough cut-edge-down on the work surface. Using a small rolling pin roll it out to 4 inch circle.  Brush generously with the sesame oil and sprinkle with some spring onion. Starting with the edge close to you, roll up the dough and pinch the ends in to the spring onion and oil . Lightly flatten the roll, then roll it up again from one end like a snail pinching the end to seal it. Repeat the same process with the remaining dough and let the rolls rest for 20 min again.  Place each roll flat on the work surface and press down with palm . Roll out 4 inch circle and place on a lightly floured tray . Stack the pancakes between lightly floured sheets of baking paper and let it once again rest for 20 min. Heat a frying pan over medium heat …brush the surface with oil and add 2-3 pancakes at a time. Cook for 2-3 min on each side turning once until the pancakes are light golden brown and crispy. Remove and drain on paper towels . serve Hot !!!!  You can reheat the pancakes , wrapped in foil in a 350 degrees for 15 min.

Recipe from www.grouprecipes.com

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