INGREDIENTS

INSTRUCTIONS

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.
From: The Chinese Menu Cookbook Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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