Sharon * Scallion Pancakes
Author: 
Recipe type: Breakfast, Appetizer/Side
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • FOR THE PANCAKES:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup boiling water
  • up to ¼ cup toasted sesame seed oil
  • 2 cups thinly sliced scallion greens
  • about ¼ cup vegetable oil, for cooking
  • sea salt to taste
  • FOR THE DIPPING SAUCE:
  • 3 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp grated fresh ginger
  • 3 tsp sugar
Instructions
  1. Place flour and salt in the bowl of a food processor (see note below). Pulse to combine, and then slowly pour in about ¾ cup of boiling water while the processor continues to run. If the dough hasn’t clumped together around the blade after about 15 seconds, add more water a tablespoon at a time – just enough to help the dough come together. Transfer your dough to a floured board or counter-top and knead briefly to form a smooth ball.
  2. Place dough in a bowl and cover with a damp towel or plastic wrap and allow to rest at room temperature for at least 30 minutes (or up to 24 hours in the fridge).
  3. Divide dough into four equal pieces. On a floured workspace, gather your first piece into a smooth ball and roll out into a disk about 8 inches in diameter. Using a pastry brush (or your fingers), coat the top of the disk in a very thin layer of toasted sesame oil. Roll the disk into a cylinder, then twist into a spiral, pinching the ends and tucking them underneath. Flatten gently with your hands, and then roll again into an 8-inch disk.
  4. Paint the disk in another layer of sesame oil and then distribute ½ cup sliced scallions across the top. Carefully roll up dough into a cylinder, then twist into a spiral, flatten gently, and re-roll into a slightly smaller disk than your first. Repeat rolling process with remaining three pieces of dough.
  5. Heat about a quarter of the vegetable oil in an 8-inch non-stick or cast-iron pan over medium-high heat. When oil begins to shimmer, cook one pancake for about 2 minutes, shaking pan occasionally, until the bottom of pancake has turned golden brown. Flip with tongs or spatula (be careful of hot oil!), and cook for about 2 more minutes until the top side is golden, too. Transfer to paper towel to drain. Repeat for remaining 3 pancakes.
  6. Meanwhile, whisk together ingredients for the dipping sauce. Sprinkle pancakes with sea salt, cut into wedges, and enjoy.
Notes
If you don’t have a food processor, stir the flour with a wooden spoon in a large bowl while you add in boiling water (beginning with ¾ cup). Stir to combine, adding more water as necessary, then transfer to a floured board or counter-top and knead for about five minutes. Continue with instructions above.
Recipe by dramatic pancake at https://www.dramaticpancake.com/sharon-scallion-pancakes/