Go Dairy Free Scallion Pancakes
Ingredients:
- 3 cups all-purpose flour plus additional for the cutting board
- 1 bunch scallions finely chopped (about 2 cups)
- 1 cup water room temperature
- ½ cup non-hydrogenated shortening melted
- ¾ teaspoon salt
- 4 to 6 tablespoons high-heat oil as needed
Instructions:
Place the 3 cups flour, scallions, water, melted shortening, and salt in a mixing bowl. Stir or mix with a mixer on low speed until fully combined.
Cover the mixing bowl and let the dough rest for 10 minutes.
Dust a cutting board with flour.
Turn the dough out onto the cutting board; it will be sticky.
Cut the dough into 16 equal pieces.
Flatten each piece into a thin pancake, either by hand or with a floured rolling pin.
Heat 2 tablespoons oil in a cast iron skillet over medium-high heat.
Lightly fry the pancakes, 2 at a time, for approximately 2 minutes per side, or until golden brown. Add more oil as needed between batches of pancakes.
Place the cooked scallion pancakes on paper towel-lined cookies sheets to soak up any excess grease.
Serve immediately, either whole or cut into wedges.
Strawberry Lemonade
Ingredients:
- 2 cups of chopped strawberries
- 1/2 cup of sugar or sweetener of choice
- 1/3 cup of fresh basil, chopped
- Juice of about 6 large Lemons
- 6 cups of water
Instructions:
In a blender, add strawberries, water, and basil and
blend until smooth.
Strain the liquid into a pitcher and discard the pulp.
Add the lemon juice and sugar. Mix well.
Serve chilled over ice, with slices of strawberry
Store in fridge up to 5 days