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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
- 2 cups whole wheat flour, sifted
- 1/4 teaspoon salt
- 3/4 cup scallions, sliced thin, divided
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons fresh ginger, minced or grated
- 1 teaspoon sugar
- 1/8 teaspoon red pepper flakes, optional
- Few handfuls of white flour
- 1 tablespoon toasted sesame oil
- 2 tablespoons canola oil
- 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.