Sesame-Onion Pancakes

Fry up a batch of these, and serve alongside other home-made Chinese food - think sticky rice and stir-fried veggies with tofu. This pancake - which is more like a flatbread - would also pair well with the Tangy Ginger Dipping Sauce I made a few nights ago.

Spoon one cup flour into a measuring cup and level with a knife. Pour into a food processor along with a tablespoon and a half of sesame seeds, 1/4 tsp. salt and 1/4 tsp. baking powder. Pulse until just combined. Add a teaspoon and a half canola oil; pulse until combined. Add 1/4 cup minced green onions and pulse until combined.

Add 6 tablespoons water. Pulse until the dough is moist, but don't let it form into a ball. Turn out onto a lightly floured surface and divide into six equal portions.

The recipe directions said to roll each section into a 5-inch circle in between 2 pieces of plastic wrap. However, my dough was awfully sticky so I found it mush easier to roll it out on a floured surface, coating the rolling pin with additional flour as necessary. Either way, roll each of the six portions into a 5-inch circle (cover remaining dough while you're working to stop them from drying out), and pile in between pieces of wax paper or paper towel so they don't stick together.

Heat a skillet over medium-high heat and coat with cooking spray. Place one pancake on the skillet and cook for 20 seconds on each side. Repeat with more cooking spray and remaining pancakes. Cut each into 6 wedges. 6 wedges are 110 calories.

Cost:
green onions $1.99