cups)Fired-up Green-Onion Pancakes
These tempting appetizers are cooked right on the grill for a rustic look and great flavor. If you like, the dough can be prepared through step 4 up to 24 hours ahead, covered loosely with greased plastic wrap, and refrigerated. When you’re ready, proceed as directed.
PREP: 20 minutes plus dough rising
GRILL: 4 to 6 minutes per batch
MAKES: 18 appetizer servings
1¼ cups warm water (105° to 115°F)
1 package active dry yeast
1 teaspoon sugar
4 cups all-purpose flour, plus more if needed
12 green onions, chopped (about 1 cups)
1 tablespoon olive oil
1 tablespoon Asian sesame oil
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1. Prepare outdoor grill for direct grilling over medium heat.
2. In small bowl, combine warm water, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes.
3. In large bowl, combine 1 ½ cups flour, green onions, olive oil, sesame oil, salt, pepper, and yeast mixture. With wooden spoon, stir until blended. Gradually stir in 2 ½ cups flour. With floured hand, knead mixture until combined.
4. Turn dough onto lightly floured surface and knead 10 minutes, until smooth and elastic, working in more flour (about ¼ cup) if needed.
5. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover with plastic wrap and let stand in warm place (80° to 85°F) until doubled in volume, about 1 hour.
6. Punch down dough. Turn onto lightly floured surface; cover and let rest 15 minutes.
7. Shape dough into 6 balls. With hand, firmly press each ball into an 8-inch round. Place 3 rounds on hot grill rack and grill until grill marks appear on underside and dough stiffens, 2 to 3 minutes. With tongs, turn rounds over and grill until grill marks appear on underside and pancakes are cooked through, 2 to 3 minutes longer. Repeat with remaining dough.
8. To serve, cut each pancake into 6 wedges.
EACH SERVING (2 WEDGES): About 130 calories, 4g protein, 25g carbohydrate, 2g total fat (0g saturated), 0mg cholesterol, 240mg sodium