Onion Pancakes (Choan Yao Bang)

    2/3 c  Flour
    1/4 c  Lukewarm water
      2    Green onion stalks, chopped
      3 tb Dehydrated onion flakes
      3    Bacon strips, cook & crumble
           Lard
           Salt
           Sesame seeds
      2 tb Oil, (2-3 T)

PREPARATION: Soak dry onion for 20 minutes. Discard water. Mix with chopped green onions and crumbled bacon. TO MAKE PANCAKES: Mix flour with water and knead for 5 minutes. Separate into 6 parts and roll each into a 4 inch round flat dough. Spread a thin layer of lard on the dough and sprinkle salt and 1 tbsp. filling. Roll up jelly roll style, pull lightly on both ends to stretch slightly lengthwise. Now coil it around in a snake like fashion and tuck ends under. Roll out again to 4 inch rounds. Spread some sesame seeds on the bottom as you roll, so they adhere to the pancake. COOKING: Heat skillet on medium heat, add 1 tsp. oil. Brown slowly on both sides until golden. Repeat with rest of the pancakes, adding a little oil as needed. Serve while hot. DO AHEAD NOTES: Cook ahead and refrigerate or freeze. If frozen, thaw out first. Then reheat single layer for 5 minutes in preheated 400 degrees oven or in skillet until thoroughly heated. Great hors d'oeuvres! COMMENTS: Do not brown bacon until crisp. Cook until firm only. (If too crisp, the flavor is cooked out.) Finely mince bacon. Pancakes are good either as luncheon side dishes (serving them whole) or as hors d'oeuvres (cutting each pancake into quarters). The traditional version does not include bacon, but Ms. Yee happens to like the bacon taste.


Yield: 6 Servings