Scallion Pancakes
Ingredients
The dough
-
2
cup
cassava flour
-
½
cup
arrowroot powder
-
1
teaspoon
kosher salt
-
1½
cup
boiling water
-
2
tablespoon
toasted sesame oil
The filling
-
2
cup
thinly sliced scallions
For frying
-
as needed
ghee, avocado oil, or high temperature cooking fat
Instructions
- Combine cassava flour, arrowroot powder, and salt in a bowl.
- Add boiling water gradually and knead until a springy dough forms.
- Divide the dough into 8 equal portions and roll into balls.
- Flatten each ball between parchment paper and brush with sesame oil.
- Sprinkle scallions and a bit of salt on the flattened dough, then roll it up.
- Coil the rolled dough into a pinwheel shape and flatten again.
- Heat a skillet and add oil to cover the bottom.
- Cook each pancake for about 5 minutes on one side, then flip and cook for another 3 minutes until crispy.
- Transfer cooked pancakes to a wire rack and serve warm.
Nutrition Facts (estimated)
Servings
8 pancakes
Calories
222
Total fat
9g
Total carbohydrates
33g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
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