Updated Monday, November 3rd, 2003
Total Time: 35
Yield: 20 pancakes
Divide the dough into 20 equal balls; cover with a towel to keep dough moist. On a well-floured surface, roll a piece of dough into a round 7 to 8 inches in diameter. Brush with oil and sprinkle with scallions. Starting at one edge, roll up the dough jellyroll fashion, then coil the roll into a spiral, like a cinnamon roll. Set the spiral aside, cover, and roll and shape the remaining balls.
Roll each piece again into a 7- to 8-inch circle. Remember to keep covered. Warm a heavy saut
In this issue: Summer Off the Beaten Path
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