- ¼ teaspoon of salt
- ¾ cup of lukewarm water
- 1 cup of flour of all-purpose
- ¼ teaspoon of cooking oil
- ¼ cup of flour of all-purpose
- 1 tablespoon of Asian sesame oil
- ½ cup of green onion
This is very authentic Asian, Chinese dish made in almost all houses in Asian families as it tastes heaven and has a very simple and easy procedure to make it is a very good starter dish and can be easily served in small parties.
- Disintegrate salt in lukewarm water, and blend in some flour to make a delicate mixture. Turn the mixture out onto an all-around floured work surface, and ply until somewhat springy for around 5 minutes. In the event that the mixture is sticky, ply in ¼ teaspoon oil. Separation the mixture into 8-rise to measure pieces, and keep the pieces secured with a fabric. In a large bowl, add ¼ measure of flour with 1 tablespoon oil and mix well to make a blend like fine morsels.
- Take a flat base surface and fold a bit of batter out into a small square. Now brush the batter with toasted sesame oil, and sprinkle daintily with around ½ teaspoon of the flour-oil blend.
- Sprinkle around 1 tablespoon of cleaved green onion onto the mixture, and spread the onion out equally. Beginning with a long end, fold the batter up into a rope shape, and squeeze the crease and the finishes shut. Fold the rope shape into a level winding, and press delicately with your hands to smaller the winding and shield it from unrolling.
- Make the mixture into pancakes and cook evenly on both sides. Warmth a non-stick skillet over medium warmth, and brush with vegetable oil. Sauté every flapjack in the hot skillet until brilliant darker on the two sides, around 5 minutes for each side. Cut into wedges and serve warm.
- You can add maple on top of a pancake for enhancing the taste.
- You can preserve this batter for 2 days.
- Don’t overcook the pancakes as they will not seem to be burnt nut they taste as burnt.
- Make sure that the filling is about the right amount otherwise it will come out during cooking.