Scallion Pancakes

  1. In large bowl, add flour and water. If the batter is too wet and sticks to your fingers, add a bit more flour. Turn out onto a floured surface and continue kneading until dough is smooth. Let rest 10-15 minutes while you chop your scallions.
  2. Finely chop scallions and set aside, divided into 6 piles on your cutting board.
  3. Divide dough into 6 balls. Roll the first ball out as thinly as you can. Coat well with oil but not dripping wet. Season with sea salt.
  4. Sprinkle scallions evenly over top, like dressing a pizza. Lift up an edge and roll tightly into a long "sausage." Then twist and coil into itself, tucking the end in underneath. Repeat with the other 5 balls of dough.
  5. Gently squish coiled pancakes down to flatten, then slowly and carefully roll to 3/8-1/2" thick pancakes. You won't need to flour the surface as it will be oily.
  6. Throw onto a naked non-stick skillet (no oil needed), over medium-low heat. Flip over when golden brown and cook the other side. Watch that it doesn't burn. Cut into 8 pieces, and serve immediately. Uncooked pancakes can be frozen with layers of parchment in between. When cooking from frozen, turn heat down or defrost beforehand.

allpurpose, water, scallions, canola or vegetable oil, salt

Taken from tastykitchen.com/recipes/breads/scallion-pancakes/ (may not work)

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