2 cups all purpose flour (500 mL)
½ tsp salt (2 mL)
2 Tbsp canola oil (30 mL)
1 cup boiling water (250 mL)
Canola oil for brushing pancakes
1/2 cup sliced green onions (125 mL)
4 Tbsp canola oil, divided (60 mL)
¼ cup soy saucepan (60 mL)
2 Tbsp water (30 mL)
2 tsp brown sugar (10 mL)
2 tsp rice vinegar (10 mL)
2 tsp sambal oelek (10 mL)
2 tsp sesame seeds (10 mL)
¼ tsp ginger (1 mL)
¼ tsp garlic powder (1 mL)
- Combine flour and salt in a large bowl. Pour 2 Tbsp (30 mL) canola oil into the boiling water and stir to combine. Pour canola oil and water mixture over flour and mix ingredients to form a soft dough. Place in a second bowl, cover, and let rest 30 minutes.
- Divide dough into 6 equal pieces. On a lightly floured board, roll out each piece into a circle, about 6 inches (15 cm) in diameter. Brush with canola oil and sprinkle with chopped green onions. Roll up each circle, jelly-roll fashion, forming logs. Starting with one end of each log, roll up the log into a tight coil. (It should look like a cinnamon bun!) Pinch dough end to the side of the coil. Place the coil flat side down and press down with the palm of your hand. Roll out to a circle about 5 – 6 inches (12 – 15 cm) in diameter. Repeat with remaining logs.
- Pour 1 Tbsp (15 mL) canola oil into a large frying pan. Cook pancakes about 6 minutes, turning once or twice, until both sides are golden brown about 4 – 5 minutes.
- Cut each pancake into wedges and serve with dipping sauce (optional)
- Combine all ingredients in a jar with lid. Shake vigorously to combine ingredients. Serve with Green Onion Pancakes
Green Onion Pancakes with Dipping Sauce
Savoury pancakes are a perfect finger food for summertime parties. Cook like traditional pancakes and cut into wedges. Throw together the sesame and chili dipping sauce to add some zip! Recipe courtesy of Red River College, Culinary Arts program.