---------- Recipe via Meal-Master (tm) v8.02
       Title: SCALLION CAKES #2
  Categories: Chinese, Pancakes, Vegetarian
       Yield: 10 servings
            Karen Mintzias
       1 lb All-purpose flour
     1/4 ts Baking powder
     1/2 ts Sugar
       2 ts Coarse-grain sea salt
            -OR- kosher salt
       5    Scallions; coarsely chopped
       5 tb Vegetable oil (or more)
   Place the flour in a mixing bowl.  Sprinkle evenly
   with the baking powder and sugar.  Mix with a wooden
   spoon.  Add the water gradually, stirring and mixing
   with the wooden spoon.  Knead the dough for 3-4
   minutes.  Cover it with a damp cloth and leave for
   half an hour, then knead again for 2-3 minutes.
   Divide the dough into ten portions and form into
   narrow strips 8-10 inches long.  Flatten the strips
   with a rolling pin and ten bands of pancake thickness.
   Sprinkle each band with salt and then with chopped
   scallions.  Roll the bands lengthwise into long
   double-thickness spaghetti-shaped strips.  Hold one
   end of the strip and turn the other end around in
   circles until the concentric rings form themselves
   around the center into a spiral pancake.  Flatten the
   pancake with the palm of the hand.  Repeat until the
   dough has been made into ten spiral pancakes.
   Heat the oil on the bottom of a large flat-bottomed
   frying pan.  When hot, lift the handle of the frying
   pan so that the surface of the pan is evenly greased.
   Place the spiral pancakes on the surface of the pan.
   Fry over low heat for 2-1/2 to 3 minutes and turn the
   pancakes over.  Repeat and fry gently until the
   pancakes are evenly browned on both sides.
   Source: New Chinese Vegetarian Cooking, by Kenneth Lo
   Typos by: Karen Mintzias