Make more pancakes than you can eat? Freeze them! After thawing at room temperature for 10 minutes, crisp them in a lightly greased pan.
We think these pancakes are salty enough between salting them after cooking and the soy sauce dip. The dough has no salt, so if you're worried about it being bland, add 1/2 teaspoon kosher salt to the flour before adding the boiling water.
Ingredients for pancakes:
2 c. all-purpose flour
1 c. boiling water
1/4 cup plus 2 tablespoons vegetable oil, divided
2 tablespoons sesame oil
1 cup finely sliced scallions from 4 entire ones
Kosher salt
For dipping sauce:
2 Tbsp rice wine vinegar
Two tablespoons soy sauce
1 thinly-sliced scallion
Optional: pinch crushed red pepper flakes
Stir flour and boiling water in a large bowl to form dough. Knead dough on a lightly floured surface for 3–4 minutes until smooth, slightly sticky balls form.
Step 2: Cover dough ball with a kitchen towel or plastic wrap in a medium bowl. Rest 30 minutes at room temperature or overnight in the fridge.
In Step 3, combine 2 teaspoons of vegetable oil and sesame oil in a small bowl.
Step 4: Prepare dipping sauce by mixing vinegar, soy sauce, scallions, and pepper flakes in a small bowl.
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