3-1\/4 C. all-purpose flour, divided
\n1-1\/2 tsp. salt
\n1 C. cold water
\n2 tsp. dark sesame oil
\n3\/4 C. chopped green onions
\n8 tsp. peanut oil, divided<\/p>\n
Lightly spoon flour into dry measuring C.; level with a knife. Combine 3 C. flour and salt in a small bowl. Add water; stir until soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 T. at a time, to prevent the dough from sticking to hands. Place dough in a large bowl, and cover with a damp towel. Let stand 25 minutes. Roll the dough into a 20 x 15-inch ectangle. Brush sesame oil over dough, and sprinkle with onions. Roll up dough lengthwise. Cut the dough roll crosswise into 8 pieces. Roll each dough portion, cut side up, into a 6-inch circle on a lightly floured surface. Heat 1 tsp. peanut oil in a large nonstick skillet over medium heat. Add 1 pancake; cook 2 minutes on each side. Repeat the procedure with the remaining pancakes.<\/p>\n
Yield: 8 servings
\nServing size: 1 pancake<\/p>\n
Calories: 238
\nFat: 6.1 g
\nFiber: 1.8 g<\/p>\n","protected":false},"excerpt":{"rendered":"
3-1\/4 C. all-purpose flour, divided 1-1\/2 tsp. salt 1 C. cold water 2 tsp. dark sesame oil 3\/4 C. chopped green onions 8 tsp. peanut oil, divided Lightly spoon flour into dry measuring C.; level with a knife. Combine 3 C. flour and salt in a small bowl. Add water; stir until soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 T. at…<\/p>\n