Crispy outside, and soft inside. Whole wheat flour is healthier than white flour . This recipe provide more fiber and nutrients. If you like soft and chewy, you can make pancake a little thinner and cook a little longer and a little more oil.

Ingredients: 

  1. 2 1/2 cup white-whole wheat Flour
  2. 1/2 cup wheat barn flakes
  3. 3/4 cup boiling water
  4. 1/3 cup cold water
  5. 1 1/2 teaspoon salt
  6. 3 tablespoon olive oil
  7. 1 bunch of green onion freshly finely chopped
  8. Some oil for Pan Frying

 Direction:

  1. Combine flour, salt and boiling water in a large bowl and stir until the water is absorbed. Let the dough cool, add the cold water and knead the dough until it is smooth and soft.
  2. Transfer the dough into another clean bowl rubbed with oil to avoid the stick and cover the dough with plastic wrap. Let the dough rest for one hour allowing the gluten in the flour to develop.
  3. Remove the dough from the bowl an dput it on a slightly floured surface. Shape into a log and divide into 10 pieces. Each piece is one serve.
  4. Take one piece of dough and roll out as thin as you can. The thinner the flaky the more tasty.
  5. Brush a thin layer of oil on the pancake, sprinkle with finely chopped green onion. Little or much all depends on your own preference.
  6. Roll up the dough into a tube shape. Then form a coil with the tube and pinch the end shut.
  7. Roll out the pancake, flatten the coils with the palm and roll the coils into pancakes. If you like crispy, roll the dough thinly. If you like a chewier, roll the dough a little bit thicker.
  8. If you don’t want to fry the pancake at this point, stack them with sheets of parchment paper in between and wrap them tightly and freeze them.
  9. You can also fry them straight out of the freezer.