Scallion Pancakes

Crispy, crunchy, savory scallion pancakes fresh off the skillet are a little piece of heaven. My husband LOVES this stuff. Now my husband is the type of person who eats to live, whereas, I live to eat. He literally will eat anything regardless of what it tastes like. He’s my little human garbage disposal :-). I love cooking for him and at first I would get really frustrated when he would say everything I made was just ok. It took me a while to learn that flavors just doesn’t do it for him, it’s the texture of food he cares about. His favorite being crispy, chewy and crunchy. All of which are in this yummy scallion pancake! I found this recipe on Serious Eats and gave it a go! He loved it and asked me to make them again- success!

Cook time: 1 hour                                      Makes: 4 pancakes

2 cups all-purpose flour
1 cup boiling water
1 tsp salt
~¼ cup sesame seed oil OR olive oil
2 cups scallions, slice thin
¼ cup vegetable oil

1. In a large mixing bowl, add flour and salt and mix well. Using the dough hook on your mixer, pour in the boiling water 2-3 tbsp at a time and mix on low speed. Once the dough comes together mix for 5 minutes. Cover the dough and let it rest for 30 minutes.

2. Split dough into 4 equal portions and rolls each one into a smooth ball. Roll out each dough ball into an 8 inch circle on a lightly floured surface. Brush on a light layer of sesame oil and roll into a tight tube. Next twist the tube into a spiral and flatten with your hand. This will give you nice flaky layers of bread.

3. Roll the spiral dough into an 8 inch circle again and brush with sesame oil. Sprinkle ¼ cup of scallions on top and roll into a tight tube again. Roll the tube into a spiral and flatten gently. Roll this into a 7 inch circle. Repeat steps 2 and 3 with the rest of the dough. Make sure you cover the pancakes with a towel so the dough doesn’t dry out.

4. Heat vegetable oil in an 8-inch skillet on medium-high heat for 1-2 minutes. Place the pancake into the skillet carefully and shake the pan gently for about 2 minutes. Flip the pancake and continue shaking the pan gently until the other side is nice and golden brown. Remove from the pan and place on a paper towel to drain excess oil. Serve with your favorite sauce. We ate ours with sweet and sour sauce or you can make the sauce on the Serious Eats page. Enjoy!