Green onion chinese pancakes.

One of my earliest memories is the smell of these little beauties cooking. I'm still working on the exact recipe, but here's what I've got so far:

Green Onion Pancakes.

Finely chop four or five green onions. I use my minichop. It takes five seconds.

In a bowl, mix about
3 cups cake four
2 tsp salt
1 1/2 tsp baking powder

Add enough hot water to create a soft, slighty sticky dough. Knead it for a bit, then roll it out on a floured surface into a rectangular shape, about 1/2 inch thick.

Brush the dough with seasame oil, just enough to cover it lightly.

Sprinkle the green onions evenly over the dough, like a pizza. Then roll it up into a sausagelike tube and pinch the ends closed.

Cut the tube into chunks about three inches long. Pinch the ends of each peace and twist them until they are sealed. Then gently roll them out into pancake-thick patties and fry over med-high heat until golden brown.

Optional: At the beginning, cut bacon slices into 1/2 inch strips and cook. Add them along with the onions