Poblano Scallion Pancakes

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* Exported from MasterCook II *

 

Poblano Scallion Pancakes

 

Recipe By : Biker Billy's Freeway-a-Fire Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers Asian

Breads

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups all-purpose flour, plus extra for kneading

1 cup very hot water

2 poblano peppers, stemmed, seeded -- coarsely

chopped

6 scallions, trimmed -- coarsely chopped

1 teaspoon salt

peanut oil for frying

 

In a large mixing bowl, combine the flour and water and mix well.

Cover and let rest for 30 minutes.

 

Turn the dough onto a lightly floured surface, knead the dough for 1

to 2 minutes until smooth, and return to the bowl. Sprinkle the dough

with the poblano peppers, scallions and salt and knead them into the

dough, adding extra flour as necessary, until the dough is not sticky

and the poblanos and scallions are well integrated.

 

On a lightly floured surface, use your hands to roll the dough into a

1-foot-long cylinder and cut into 12 equal pieces. Use your hands to

flatten one piece at a time into a pancake shape about 1/8 to 1/4

inch thick. (You could use a floured rolling pin to roll the

pancakes, but forming them by hand produces pancakes with more

interesting shapes and texture.)

 

Heat a large frying pan (cast iron works best) over high heat.

Lightly coat with oil and fry each pancake until golden brown, 2 to 3

minutes on each side. Drain on a paper towel. Repeat until all the

pancakes are fried, adding more oil as necessary. Cut into wedges, a

la pizza, and serve piping hot.

 

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NOTES : In my travels, I have seen some Chinese restaurants refer to

scallion pancakes as " Chinese pizza. " But the only thing these biker-

customized delicacies have in common with pizza is their shape. Serve

them as an appetizer or as bread with your favorite biker-style Asian

dish. These tasty devils are so good you'll want to fill your

saddlebags with them and ride to China.