Scallion Pancakes

Ingredients

Scallion Pancakes

• 2 cups all purpose flour

• 1/2 teaspoon salt

• 3/4 cup hot not boiling water

• 1 tablespoon vegetable oil

• 5 scallions sliced thinly (6-8 if using green part only)

• extra flour for rolling pancakes

Scallion Pancake Sauce

• 3 tablespoons tamari

• 2 tablespoons rice vinegar

• 1/2 teaspoon toasted sesame oil

• 1 clove garlic crushed

• 1/4 teaspoon red pepper flakes

• 1 teaspoon scallions

In a bowl combine the flour and salt and lightly stir to combine. Add the hot water and stir until combined.

Once the dough has started to form take your hands and bring the dough together. If you need more water add 1 teaspoon at a time or if it's too sticky add a tiny bit of flour.

Form the dough into a ball and then cover with a damp towel. Let the dough to rest for 30 minutes

While the dough is resting, thinly slice the scallions and set aside.

Once the dough has rested prepare your work surface with a little bit of flour. Divide the dough into the desired amount of pancakes, 6 medium, or 8 small.

Roll the dough into a ball and then roll it into a flat circle, brush with a little bit of oil and then sprinkle on the scallions.

Use your hands to roll the dough over the scallions and then you’ll take the rolled dough and form it into a spiral or circle.

Once the spiral is formed use the palm of your hand to flatten the dough and then use a rolling pin to flatten.

Heat vegetable oil in a skillet on medium heat and then place the scallion pancake into the pan once the pan is hot. Cook them for 2 minutes per side.

Remove from the oil and serve with dipping sauce.