Scallion Pancakes

• 2 cups flour
• 1/2 c chopped green onions (scallions)
• 1/4 c minced parsley (or cilantro if you prefer)
• 1 and 1/2 tbsp sesame seeds
• 3/4 tsp salt
• 1 cup water
• 2 tbsp toasted sesame oil (I used peanut oil)
• Peanut, canola or grapeseed oil for frying

In a medium bowl combine all but water and oil. Add water and oil and mix to form dough, add more water if necessary. Divide dough into four pieces and roll out each on a floured surface into a 1/4 inch thick circle.

Heat a thin layer of oil over medium heat. Fry the pancakes until golden brown on both sides, turning once, about 3 minutes per side. Drain on paper, keep warm. Cut into wedges and serve hot.

Store leftovers in fridge. They can be reheated in a 350 degree oven for a few minutes.

From 1,000 Vegan Recipes by Robin Robertson