Chinese Scallion Pancake

Ingredients


1 1/2 cups all-purpose flour (cake flour also works, but lacks elasticity)
1 teaspoon yeast dissolved in 1/4 cup warm water + 1 teaspoon sugar to activate yeast
1 teaspoon salt
3 tablespoons vegetable oil
1 cup finely chopped scallions
1 teaspoon salt
 add toasted sesame seeds, on top before cooking

scallions to mixer and just run dough through the  kitchenaide pastamaker at the widest setting.  then take a soup can and cut out circles about 3x3 great sized and look for appetizer.

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by the time this recipe is posted I've attempted this item 4-5 times.  I've decided to perfect this item and will bring the same thign to every single event that has to do with food.  Cheap is my keyword.  

Attempt #4   I'm going to attempt this my way following the recipe exactly and only cutting the water by half because the original just has too much water.  I think will just double the original recipe as there's only 15 people attending and still leave enough for myself.

Attempt #3  Mom had an idea to make this but she disregarded my recipe instructions and quantities and dumped all the scallions she got into the mixer, added water to mix it then wondered why she got an oatmeal texture.   Result?  Dense but flavorful stuff.  The texture could really take some lessons from attempt #2

Attempt #2  made 3 days later and it was for another party this time I followed a different recipe one with yeast because I thought it would taste better with a fluffy light cripsy texture.  SUcess! at least on the texture and look.  The flavor could use more intensity as I had to add so much extra flour because of the water amount that I ran out of scallions.  Great texture, size, shape but weak on the flavor.   I actually enjoyed my own cooking which says alot.   Total quantity made:  85 pieces

Attempt #1 it was for a BBQ party and I needeed something simple, cheap, ethnic and tasty so this fit the bill.   I mixed up 2 recipes and didn't realize that there was 2 ways of making this one of them is unleaven dough so no yeast aka no rising.  No wonder this thing as dense, chewy.   Instead of a kneadable dough I had a liquid mix that was oatmeal texture.  I had to pour it on the pan and since time was ticking I made it and brought it with me.  Thank god no one else knew better

Pancake / Waffle Recipe

Buttermilk Pancakes (or Waffles)
2 c. dry buttermilk powder
8 c. all-purpose flour
1/2 c. granulated sugar
8 tsp. baking powder
4 tsp. baking soda
2 tsp. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 12 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 1/2 cups mix. Use to make: pancakes and waffles.


WAFFLES:
2-1/2 c. mix (Buttermilk Pancake and Waffle Mix)
2 c. water
3 eggs, separated
4 tbsp. vegetable oil

Preheat waffle baker. In a large bowl combine mix,
water, egg yolk and oil. Beat with a whisk until
just blended. In a medium bowl, beat egg whites
ntil stiff. Fold into egg yolk mixture. Bake
according to waffle baker instruction. Makes 3 to 4
large waffles.

PANCAKES:
1 1/2 c. mix (Buttermilk Pancake and Waffle Mix)
1 egg, beaten
2 tbsp. oil
1 c. water

Instructions
In a medium bowl, combine egg, oil and water. With a wire whisk, beat in mix. Let stand 5 minutes. Stir in additional water for thinner batter. Heat griddle according to the manufacturer directions. Pour about 1/3 cup of batter onto griddle per pancake. Cook until edge is dry and bubbles form. Turn with wide spatula. Cook 35-45 seconds longer until browned on both sides. Repeat with remaining batter. Makes ten 4-inch pancakes.