I guess I'm the last one to make the pancakes, but there is an error in Labs printing of the recipe-
Scallion Pancakes
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour (not 1 cup)
1 teaspoon baking powder
1/2 cup (2 1/2 ounces) yellow cornmeal
1 teaspoon salt
3 tablespoons (3/4 ounce) toasted sesame seeds
2 cups (16 ounces) boiling water
2 to 3 bunches (5 to 6 ounces total) scallions, thinly sliced (use all but the very ends of the green)
In a medium-sized mixing bowl, whisk together the dry ingredients. Add the boiling water, stirring till everything is well-combined, then stir in the sliced scallions.
Heat a griddle or skillet until a drop of water skitters across the surface. Grease it lightly with vegetable oil or non-stick cooking spray. Using a generous 1/4 cup for each pancake, drop the batter onto the hot griddle, spreading it out a bit as you do. Cook each pancake until it's browned and set at the edges before turning it over to finish cooking. Place the cakes on a baking sheet in a 300°F oven to keep them warm until you're ready to serve them. Or cool them on a rack, and reheat them in the oven or on a griddle. Cut the cakes into triangles, and serve them with the stew. Yield: 1 dozen 3 1/2-inch pancakes.
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Bless his heart, Billy screwed up the recipe when he typed it up. I couldn't figure how they called for 1 cup of flour and it was going to weight 8 1/2 oz..... doesn't compute
Anyway, I've got the right amounts now.
Scallion Pancakes
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour (not 1 cup)
1 teaspoon baking powder
1/2 cup (2 1/2 ounces) yellow cornmeal
1 teaspoon salt
3 tablespoons (3/4 ounce) toasted sesame seeds
2 cups (16 ounces) boiling water
2 to 3 bunches (5 to 6 ounces total) scallions, thinly sliced (use all but the very ends of the green)
In a medium-sized mixing bowl, whisk together the dry ingredients. Add the boiling water, stirring till everything is well-combined, then stir in the sliced scallions.
Heat a griddle or skillet until a drop of water skitters across the surface. Grease it lightly with vegetable oil or non-stick cooking spray. Using a generous 1/4 cup for each pancake, drop the batter onto the hot griddle, spreading it out a bit as you do. Cook each pancake until it's browned and set at the edges before turning it over to finish cooking. Place the cakes on a baking sheet in a 300°F oven to keep them warm until you're ready to serve them. Or cool them on a rack, and reheat them in the oven or on a griddle. Cut the cakes into triangles, and serve them with the stew. Yield: 1 dozen 3 1/2-inch pancakes.
----
Bless his heart, Billy screwed up the recipe when he typed it up. I couldn't figure how they called for 1 cup of flour and it was going to weight 8 1/2 oz..... doesn't compute
Anyway, I've got the right amounts now.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com