* Exported from MasterCook *
Green Onion Hotcakes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups spelt flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup warm water -- (1/2 to 3/4)
3/4 cup thinly sliced green onions
2 cloves garlic -- pressed or minced, optional
To oil the griddle: -- Sesame oil
Preheat a griddle or skillet. Place the flour, baking soda, baking powder,
salt, and pepper in a mixing bowl and whisk well. Slowly add the water,
stirring constantly. You may not need to use the full 3/4 cup of water, or
you may need slightly more, depending on the environment of your kitchen.
You want the dough to be firm and slightly moist.
Gently knead the dough for a few minutes. Transfer the dough to a lightly
floured surface. Using a rolling pin or your hands, form a 6- by 4-inch
rectangle with the dough. Spread the green onions, and garlic if using, in
the center of the rectangle. Roll up into a log shape. Slice the log into
six pieces. Roll each piece into a ball and flatten to pancake size.
Lightly oil the griddle and cook the cakes over medium heat until they are
golden brown, flipping occasionally to ensure even cooking. Press down
firmly with the spatula to help cook the inside thoroughly.
Variations:
Add 1/4 cup of sauteed shiitake mushrooms and/or diced red bell pepper
Add 1 teaspoon peeled and minced fresh ginger,
Add 1 tablespoon sesame sends along with the flour
Makes 6 pancakes
AuthorNotes The 30-minute sister to Chinese scallion pancakes, these cakes
are a cross between a flatbread and a pancake, and they can be whipped up
in a jiff. Vary the fillings to create your own unique cakes. Serve them
on their own with a dollop of vegan sour cream and chives or as a side
with Hot and Sour Soup (page 93) or Sweet and Sour Mushrooms (page 103).
You can also make mini pancakes and serve as part of a dim sum meal (see
page 96).
Cuisine:
"Chinese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"6 hotcakes"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 140 Calories; 1g Fat (7.5% calories
from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg
Cholesterol; 488mg Sodium. Exchanges: 2 Grain(Starch); 0 Vegetable; 0
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 26178 0 0 0 0 0 0 0 0
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