Boron Elgar wrote:

> On Sun, 16 May 2021 22:30:00 -0600, US Janet >
> wrote:
>
> >On Sun, 16 May 2021 18:56:21 -0400, Heywood > wrote:
> >
> > > On 5/16/2021 5:12 PM, Boron Elgar wrote:
> >>> On Sun, 16 May 2021 12:41:34 -0600, US Janet
> > >>> wrote:
> >>>
> > > > >
> > > > >
> >>>> What part of the green onion do you throw away?
> >>>> What part of broccoli do you throw away
> >>>> what part of beets do you throw away
> > > > >
> >>>> You get the idea. When you are using fresh vegetables, what
> part do >>>> you use and what do you discard?
> >>>> Janet US
> >>>
> >>> How much of the green onion I use depends on what I am making- 3
> bean >>> salad only gets the bulb and a bit up from there, but
> scallion >>> pancakes go way, way up.
> >>>
> > >
> > > Never would have thought to do that with pancakes. I use fruit
> > > like bananas, apples or berries but that would be a nice change.
> >
> > The green onions would be good in potato pancakes
> > Janet US
>
> Indeed, they would. I have been known to serve potato pancakes with a
> dollop of sour cream sprinkled with scallions.
>
> For the OP- scallion pancakes are not one's basic bfast treat.
>
> Here is a favorite version:
>
> FLAKY SCALLION PANCAKES
> From A Spoonful of Ginger by Nina Simonds
>
> 3 cups cake flour
> 1/2 cup all-purpose flour
> 1 teaspoon salt
> 2 tablespoons corn oil
> 1 3/4 cups boiling water
> 1/4 cup or more all-purpose flour, if necessary, for kneading
> 1/4 cup toasted sesame oil
> 3/4 cup minced scallion greens
> 3/4 cup canola or corn oil
> Makes 24 pancakes
>
> Stir the flours and salt in a mixing bowl with a wooden spoon. Add
> the corn oil and the boiling water, and stir until a rough dough
> forms. If the dough is too soft, knead in about 1/4 cup more flour.
> Turn the dough out onto a lightly floured surface and knead for 5
> minutes, or until smooth, kneading in more all-purpose flour as
> necessary. Cover with a cloth or wrap in plastic and let rest for 30
> minutes, or longer if possible.
>
> On a very lightly floured work surface, roll the dough into a long
> snakelike roll about 1 inch in diameter. Cut the roll into 24 pieces.
> Keep the unused dough covered with a damp towel as you work.
> With a rolling pin, roll out one piece of dough, cut side down on the
> work surface, into a 5-inch circle. Brush the top with a little
> sesame oil and sprinkle with some of the minced scallion greens. Roll
> up the circle like a jelly roll and pinch the ends to seal. Flatten
> the roll slightly with the rolling pin, and coil it into a snail
> shape, with the seam on the inside. Pinch the end to secure it and
> set aside on a lightly floured surface. Prepare the remaining
> pancakes, and let them rest for 30 minutes uncovered.
>
> Reflour the work surface and roll each coiled pancake out to a 4-inch
> circle. Place them on a lightly floured tray. Let them rest for 30
> minutes uncovered, or longer if possible. Preheat the oven to 200
> degrees F.
>
> Heat a large, heavy skillet, add the oil, and heat to 350 degrees F.
> Put a few of the pancakes in the pan, not touching, and fry over
> medium heat, turning once, until golden brown and crisp on both sides,
> about 2 to 3 minutes. Remove with a spatula and drain briefly in a
> colander, then transfer to absorbent paper. Arrange the cooked
> pancakes on a cookie sheet and keep them warm in the oven while you
> fry the remaining pancakes, reheating the oil between batches. Serve
> immediately or keep warm in the oven.


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