CHINESE COOKING: Even though pancakes are regarded as peasant fare and not too often found on restaurant menus, I am partial to it, especially as a delicious accompaniment to congee.

GREEN ONION PANCAKES:

 

 

 

1 ½ cups all purpose flour                                          

½ tsp. salt

1 egg                                                                           

1 2/3 cups cold water

¼ cup chopped green onions                                      

3 tbsp. vegetable oil

 

 

 

Mix flour and salt in a large bowl. Add egg and half the cold water. Stir with a large spoon or a wire-whisk in one direction to mix. Add remaining water and stir until lumps are dissolved.  Add green onions, mix well. 

 

Heat a 10-inch non-stick skillet over high heat until hot. Add half the oil and heat till very hot. Pour about 1/6 of the batter into the skillet, tilting to cover the pan evenly with the batter. Cook for 1 minute or until brown and edges are dry. Carefully turn pancake with a spatula and cook the other side about 30 seconds until speckled with brown. Fold pancake in half, then in half again to keep warm. Repeat with the remaining batter, brushing the hot pan with a little oil before cooking a new pancake.