2 c. all purpose flour
2/3 c. water
2 tsp. salt
1/4 c. shortening or softened butter
4-6 stalks finely chopped scallion
8 tsp. vegetable or peanut oil

Put the flour into a large bowl and make a well in the center of the flour. Gradually add the water, and with your fingers stir to combine to make a soft but not sticky dough. (If it is too dry, add more water.) Knead it until it feels smooth. Put the dough back into the bowl and cover with a damp cloth. Let the dough stand for about 15 minutes.

Turn dough onto a lightly floured surface and knead again for 2 minutes. Divide the dough into 4 parts. Roll out one at a time into a rectangle about 10 x 6 x 1/8 inch thick. Sprinkle 1/2 teaspoon salt on the dough, and with a rolling pin, roll over the slated dough once. Spread 1 tablespoon shortening and sprinkle 6 teaspoons scallion evenly on the dough.

From the long end, roll the dough loosely into 10 inch sausage-like shape and pinch the ends underneath. Gently press with your hand and roll flat with a rolling pin into a pancake, about 1/4 inch thick and 6 inches in diameter. Cover with a dry cloth. Repeat procedure with the other 3 pieces of dough.

Heat a frying pan. Add 2 teaspoons oil and fry 1 pancake at a time. Fry each side over medium heat for about 5 minutes with cover on or until both sides are browned and crisp. Shake the pan several times during cooking. Cut each pancake into 4 pieces and serve hot.

Makes 4 pancakes.

NOTE: The pancakes can be reheated in 450°F oven for about 5 minutes.