These golden brown pancakes make a delicious first course for an Asian meal or a wonderful addition to a dim sum buffet.
3/4 teaspoon salt
1 cup boiling water, or more as needed
1 tablespoon toasted sesame oil
3/4 cup minced scallions
2 tablespoons sesame seeds
1 tablespoon peanut oil
Ginger-Lime Dipping Sauce
Divide the dough into 2 pieces. Set one aside and cover. On a floured work surface, roll out the other piece of dough into a circle about 1/4 inch thick. Brush on half the sesame oil and press half the scallions and half the sesame seeds into the dough. Set aside and repeat with the remaining dough ball, sesame oil, scallions, and sesame seeds.
Heat half of the peanut oil in a large nonstick skillet over medium heat. Place one of the pancakes in the pan and cook until golden brown on both sides, turning once, 5 to 7 minutes total. Repeat with the remaining peanut oil and pancake.
Cut the pancakes into wedges and serve hot with the dipping sauce on the side.
Ease of Preparation: Moderate
Preparation Time: 10-15 min
let dough rest 30 min
Cook Time: 15 min
Servings: makes 2 large pancakes
Recipe By: Robin Robertson
From: Vegan Planet
Used with permission of Robin Robertson