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whole-wheat-scallion-pancakes

The classic version of Chinese scallion pancakes is made with white flour. To up the nutrition factor while maintaining soft layers and flakiness, I've replaced half the flour with white whole wheat flour. I've also added Sichuan peppercorns, which can be omitted for a simpler version. Pair these with soy milk for a classic Chinese breakfast. Note: If you have a thermometer, use it. If not, see instructions below for approximating the correct temperature. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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