---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SCALLION PANCAKES #2
  Categories: Chinese, Pancakes
       Yield: 6 servings
  
       2 c  All-purpose flour
       1 ts Salt
       1 c  Boiling water
            Peanut Oil
     1/2 c  Chopped whole scallions
  
   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
  
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