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4 Serves
83 Mins
In a large mixing bowl, combine the flour and a pinch of salt. Gradually stir in hot water until a shaggy dough forms.
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Vitamin K
141 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
51 µg / 400 µgCalcium
72 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
149 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
1 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Knead the dough on a clean surface until smooth, then cover with a damp kitchen towel and let it rest for 30 minutes.
Roll the dough into a thin rectangle, brush with sesame oil, and sprinkle generously with finely chopped scallions.
Roll the dough into a tight log, coil it into a spiral, and flatten it again with a rolling pin.
Heat a non-stick skillet over medium heat with a small amount of oil and fry the pancakes until golden brown and crispy on both sides.
13
g112
g22
g
