Directions:
- Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces.
- Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough.
- Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough.
- Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate.
- Repeat with remaining quarter dough pieces.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 457.4 Kcal (1915 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Sodium | 150.82mg | 6% | |
| Potassium | 154.48mg | 3% | |
| Total Carbs | 95.53g | 32% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 12.65g | 25% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 206.27 Kcal (864 kJ) | ||
| Calories from fat | 5.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.56g | 2% | |
|---|---|---|---|
| Sodium | 68.01mg | 6% | |
| Potassium | 69.66mg | 3% | |
| Total Carbs | 43.08g | 32% | |
| Sugars | 0.07g | 1% | |
| Dietary Fiber | 1.79g | 16% | |
| Protein | 5.7g | 25% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.6mg | 7% | |
| Calcium | 14.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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