Rosie Makes Savory Pancakes.

 It's a gray, rainy Saturday morning

and I love a rainy stay-at-home day.

Food Network is droning in the background.

"Best Thing I Ever Ate."

And Alex Guarneschelli is talking about

these savory pancakes with scallions and a dipping sauce.

 

Thought I'd give them a try.

First off,

you don't have a pancake batter.

It's a dough. 

I used about 1 cup cake flour,

about 1/2 cup all purpose flour,

a teaspoon of baking powder,

and enough boiling water

so that you can pull it together into a ball.
Sorry, I didn't measure the water.
Just slowly add it in, forking it,
until it forms a ball of dough,
not a batter.

A batter is pourable.
A dough is ... well, a dough.

Pat the dough into a disk,

wrap it in plastic,

and refrigerate for about twenty minutes.

 While the dough was chilling,

I made a sauce.

About 6 TB soy sauce,

2 TB rice vinegar,

3 cloves garlic, minced,

1 knob of ginger, peeled, juiced, and minced

a few drops of sesame oil.

And I chopped a bunch of scallions.

 When the dough disk came out of the fridge,

I put half the scallions on the dough,

then folded it over and rolled it out.

About 1/8 inch thin.

 Cut out small circles.

 I took the leftover ball of dough,

 flattened it out, and wrapped it in plastic.

I saved it for another round of pancakes
for the Hawthornelets.

 

 

 Fry in peanut oil a few minutes until brown on both sides.

 Drain on paper towels before serving.

Top with extra scallions.

 These are like thin biscuits.

 Almost like a wafer.

 Crisp on the outside.

Bready inside.

 I liked these savory little treats.

 They're different.

 And I like different.