Ingrients & Directions
2 c Flour; or cake flour
1 ts Salt
1 lg Egg; beaten
1 lg Egg white; beaten
1 1/2 c Water
2 ts Sesame oil
4 lg Scallions; finely chopped
1/2 tb Canola oil*
*To 1 or peanut oil.
Combine flour and salt. Stir in eggs, water and oil until smooth; add
scallions.
Lightly oil an 8″ skillet. Using about 1/4 cup batter per pancake, cook
until edges are lightly browned, swirling pan after pouring in batter. Flip
and cook other side until lightly browned. Keep warm while making remaining
pancakes.
Roll up like an unfilled crepe to serve.
Carolyn Shaw 2/25/98.
Yields
10 servings