**** NO E *****
-Karen Adler FNGP13B.
-Yield: 6 4-inch pancakes
2/3 c Flour
1/4 c Lukewarm water
2 Green onion stalks; chopped
3 tb Dehydrated onion flakes
3 Bacon strips; cook & crumble
Lard
Salt
Sesame seeds
2 tb Oil; (2-3 T)
PREPARATION: Soak dry onion for 20 minutes. Discard water. Mix with
chopped green onions and crumbled bacon. TO MAKE PANCAKES: Mix
flour with water and knead for 5 minutes. Separate into 6 parts and roll
each into a 4 inch round flat dough. Spread a thin layer of lard on the
dough and sprinkle salt and 1 tbsp. filling. Roll up jelly roll
style, pull lightly on both ends to stretch slightly lengthwise. Now
coil it around in a snake like fashion and tuck ends under. Roll
out again to 4 inch rounds. Spread some sesame seeds on the bottom as you
roll, so they adhere to the pancake. COOKING: Heat skillet on medium
heat, add 1 tsp. oil. Brown slowly on both sides until golden. Repeat with
rest of the pancakes, adding a little oil as needed. Serve while hot.
DO AHEAD NOTES: Cook ahead and refrigerate or freeze. If frozen, thaw
out first. Then reheat single layer for 5 minutes in preheated 400 degrees
oven or i n skillet until thoroughly heated. Great hors d’oeuvres!
COMMENTS: Do not brown bacon until crisp. Cook until firm only. (If too
crisp, the flavor is cooked out.) Finely mince bacon. Pancakes are
good either as luncheon side dishes (serving them whole) or as hors
d’oeuvres (cutting each pancake into quarters). The traditional
version does not include bacon, but Ms. Yee happens to like the bacon
taste.
Yields
1 Servings