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Scallion Pancake

2 c all-purpose flour
1 Ts salt
1 c boiling water
peanut oil
1/2 c chopped whole scallions

Place flour and salt in a large mixing bowl. Gradually pour in
boiling water, stirring with a wooden spoon to mix. When cool
enough to handle, knead with your hands about 10 minutes until the
dough is elastic. Place dough in a bowl and cover with a damp dish
towel for 30 minutes.

Roll the dough out to a rectangular shape approximately 1/4 x 10
x 15 inches. Brush the top lightly with peanut oil. Sprinkle
scallions over the entire surface of the dough. Starting from one
end, roll up the dough as you would a carpet. Cut the roll into
6 thick slices. Flatten each slice slightly with your hand.

Roll out each piece, turning it to keep it circular, until it is
1/4 inch thick and about 6 inches in diameter. Keep the finished
pancakes covered with a damp towel while you are working.

Heat skillet over high heat and pour in oil t 1/4 inch deep. When
oil is hot, turn heat to medium low. Cook pancakes one at a time,
about 30 seconds on each side, until they are golden in color.
Cut into wedges and serve warm. Pancakes may be reheated in the
oven before serving


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