Scallion pancakes are pan-fried bread. It has origins in the Chinese culture. Unlike a true pancake, it is made from dough instead of batter and is a lot like Indian parathas and other simple flat breads. I have used whole wheat flour instead of all purpose flour and and alterd the filling to my taste.This would make a nice appetizer or a filling breakfast.
Whole wheat flour-1 &1/2 cups
Luke warm water-2/3rd cup
Oil -1 tbs
Scallion/Spring onion-1 cup(thinly sliced)
Garlic-4 cloves(thinly sliced)
Salt -1/4 tsp
Mix flour, salt , water and oil together to make a soft dough (add more water if needed).
Knead the dough on a lightly greased surface to make the dough smooth and pliable.
Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
Divide the dough into 8 equal parts.
Mix all the ingredients listed under the filling.
Roll the dough out into a thin pancake about 1/4th inch thickness.Spread a thin layer of the filling over the pancake roll the pancake like a rug, wind the pancake into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath.Roll out the rolled pancake to 1/8th inch thickness, pan-fry in a little oil on both sides until golden Slice into quarters or eighths and serve.
Sending this over to Kaveri's Herbs and Flowers in my platter event