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Scallion Pancakes

10 Jul

I have always loved scallion pancakes but never made them.

Last week I made them twice.

Don’t get excited. They are easy but time consuming.

Plus I had to make a double batch and could have used a triple batch.

This is a recipe for a single batch which make six pancakes.

2 cups all purpose flour

1 cup boiling water

1/2 teaspoon salt

1/4 cup sesame seed oil for painting and more for frying

2 cups diced green scallions

Canola oil for frying

Take out your food processor

Add the flour, salt and boiling water

Pulse till the dough forms a ball

If too wet add more flour

Take the ball out of the bowl and wrap in plastic wrap

Refrigerate till cool

Cut into 6 equal pieces

I use my pasta machine to get the dough thin

Start with #1 and progress to #3

You should have a 8 to 9 inch piece of dough

Paint with a thin layer of sesame oil and fold in half

Repeat this 2 times

After that paint with the sesame oil again and add 1/6 of the scallions

Now this is a little different

Take one end of the pancake and roll it so it looks like a finger then roll the dough around like a cinnamon bun.

Flatten with your hand and using your rollin pin, roll till it is about 6 inches in diameter

Repeat with the remaining dough

Heat a skillet with three tablespoons canola oil and one teaspoon sesame oil

When the oil is hot add the pancake and cook till it is brown on one side then flip over for another minute

Drain on a paper towel

Continue cooking the rest of the pancakes

Put the pancakes on a moist paper towel and microwave for 12 to 20 seconds to heat them up

I used them to make gyro

I grilled lamb and shredded it

Smeared tsatziki sauce on the pancake, placed a good handful of meat, one grape leaf and a ton of lemon salad with feta cheese.

OMG I will make this over and over again.

 

 

 

 

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Sauerkraut Pancakes

18 May

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Don”t say yuck.

My daughter just came back from Budapest and said she had these pancakes and they are delicious.

I had to try them.

You have to love sauerkraut to really enjoy these pancakes.

1 1/2 cup drained and squeezed sauerkraut.

1/4 cup chopped fresh chives or two diced scallions

1 cup leftover mashed potatoes

1 egg

2 tablespoons flour

1/2 teaspoon black pepper

Mix everything together

Make a ball the size smaller than a baseball then flatter out to about 3/4 inch thick.

Heat about 1/2 cup canola oil to medium high

Place the pancakes into the pan and fry till both sides are golden brown.

Wait till one side is brown and try not to touch them until it is time to turn them over and brown the other side

Drain on a paper towel

Serve with yogurt dill dip , sour cream, bacon bits and apple sauce.

If you want to keep it low carb eliminate the potato but you do need the flour to help bind the sauerkraut.

I was a little skeptical but really liked them.

Something different and everything tastes good fried.

Next time I am going to try baking them at a high heat to cut some calories.