Scallion Pancakes

PANCAKE INGREDIENTS

• 1 1/4 cups all purpose flour

• 1/2 tsp kosher salt

• 1/2 Tbsp sesame oil

• 1/2 cup boiling water

• 1 bunch of scallions diced (about a cup)

• 1/2 cup of vegetable oil

SAUCE INGREDIENTS

• 1 1/2 Tbsp rice vinegar

• 1 Tbsp soy sauce

• 1 tsp sugar

• 1 clove of grated or minced garlic

• 1/2 tsp sesame oil

• 1/2 tsp sriracha

• 1/2 tsp sesame seeds

INSTRUCTIONS

1.  In a large mixing bowl whisk together flour and salt. Add sesame oil and boiling water. Stir until a crumbly dough forms.

2. Pour mixture onto a flat surface dusted with flour. Knead the dough together for 5 minutes until it forms a smooth ball. 

3. Cover dough and let rest for 1 hour. Watch a show on Netflix. 

4. Cut dough into 4 even wedges and keep covered. Take one wedge and roll out into a thin 10 inch circle with a rolling pin. 

5. Brush a tsp of vegetable oil onto dough. Put a 1/4 cup of the scallions onto the circle. Sprinkle on a pinch of kosher salt and ground black pepper. 

6. Roll dough into a tight log. Roll the log into a ball like a cinnamon roll. 

7. Repeat with all 4 wedges of dough. Cover "cinnamon rolls" and let them sit for 15 minutes.

8. Uncover rolls and flatten into 5 inch disks with a rolling pin. Some of the scallions will squish out, but that's OK. 

9. Stack pancakes with a piece of parchment paper in between them. 

10. Heat 1 Tbsp of vegetable oil on medium-low heat in a cast iron skillet or nonstick frying pan. Replenish oil after each pancake.

11. Fry pancakes one at a time for 8-10 minutes. Flipping pancakes every 2 minutes so that the exposed scallions don't burn. 

12. Let pancakes rest on a wire rack while you make the sauce.

13. Whisk together rice vinegar, soy sauce, sugar, garlic, sesame oil, sriracha and sesame seeds. 

14. Cut pancakes into quarters and dip away! 

 Makes 4 pancakes and serves 6 people as an appetizer. This recipe takes a few hours, so give yourself a Sunday afternoon to make these tasty treats.