There's no way these can be considered Chinese anymore, but they're mighty tasty - and very healthy. They're heartier than the regular ones (because of the whole wheat flour), but still very flaky - I'm not sure if you can see it in the pics, but there are some biiiig bubbles there.
Healthy scallion pancakes
1 3/4 c. ww flour (plus more for rolling)
1/4 c. corn starch
1/2 c. boiling water
1/4 c. cold water
1 tbsp. dark sesame oil
1 small bunch scallions
Thoroughly combine the flour and starch in a bowl. Add the boiling water and stir with a fork. Add cold water and mix with your hands until all the flour is incorporated.
Knead the dough for about five minutes. Don't add any more flour unless you REALLY need it. Let the dough rest, covered, for 20 minutes.
Meanwhile, chop the scallions very fine. If the chunks are too big, they'll tear the dough.
Roll the dough into a big rope. Cut into 8 pieces for appetizers, 4-6 for sidedishes. Cover all pieces but one.
On a floured surface,roll out the piece of dough as thin as possible. Brush with sesame oil, sprinkle with scallions and salt. Roll up jellyroll-style; coil the roll like a cinnamon bun. Flatten the bun,then roll out until 1/4 inch thick.
Repeat with other pieces of dough.
Spray a nonstick pan with cooking spray, then heat to medium-high. "Fry" each pancake, about 2 minutes per side, until the dough puffs up a bit and some spots darken.
Eat! I like them plain, but you can dunk them in any kind of Asian sauce or serve with stir-fries.