Chinese Pancakes with Ponzu Marmalade Sauce

(1)
  1 reviews
  • 30|min prep time
  • 30|min total time
  • 7 ingredients
  • 10 servings

1/3
cup ponzu citrus soy sauce
1/4
cup low sugar sweet orange marmalade
1
teaspoon chili garlic paste
2
teaspoons toasted sesame seed
1
can Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated biscuits
1/3
cup finely chopped green onions (5 medium)
2
tablespoons Crisco® 100% Extra Virgin Olive Oil

Directions

  1. 1 In small bowl, mix soy sauce, marmalade, chili garlic paste, sesame seed and 2 tablespoons water. Set aside.
  2. 2 Using sharp knife, cut each biscuit into 2 layers. Press each biscuit half into 4-inch round.
  3. 3 Sprinkle 2 teaspoons green onion on each of 10 biscuit rounds; sprinkle lightly with pepper. Top with remaining rounds; press and reshape into 4-inch rounds.
  4. 4 On nonstick griddle pan or 12-inch nonstick skillet, heat oil over medium heat. Cook 3 to 4 filled biscuits at a time, 1 to 2 minutes. Turn; cook 1 to 2 minutes or until golden brown and no longer doughy. Place on paper towels; keep warm. Repeat with remaining biscuits, adding additional oil, if necessary.
  5. 5 To serve, cut pancakes into wedges. Serve warm with sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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