Scallion Pancakes

These Asian-style pancakes are so much more delicious than it seems like they'd be, given the small list of ingredients. It can be tricky to get the temperature just right when cooking (i.e. it's easy to burn them), so keep the heat pretty low. I've been making them in a nonstick pan, but I'm curious to see how they'd do in a cast iron pan. Try to pack as many green onions into each pancake as possible. That's a key to making these taste amazing.

Scallion Pancakes

Ingredients:

2 cups + 2 tablespoons flour

1 teaspoon salt, plus extra to sprinkle on dough

1/2 cup + 1 tablespoon canola oil

1 cup warm water

4-6 stalks green onion

Directions:

1. In a large bowl, add 2 cups flour, 1 teaspoon salt and 1 tablespoon oil. Mix well and pour in 1 cup warm water. Stir well. Knead until the dough forms a smooth ball, adding more flour if necessary if the dough is too sticky. Drizzle a small amount of oil on top of dough and smooth over dough ball to keep it from drying out. Let rest for 20 minutes.

2. Chop up the green onion and place in a small bowl. Stir in 2 tablespoons flour. Heat 1/2 cup oil in a small saucepan. Pour hot oil over the green onion mixture and stir to combine.

3. Spray counter surface with cooking spray and divide the dough into 4-5 pieces. Roll each piece into a thin rectangle. Sprinkle on some salt and press it into the dough.

4. Divide the green onion mixture evenly between the dough rectangles and spread the mixture evenly over each rectangle. 

5. Roll a long side of each rectangle down to the middle, then roll from the bottom to the middle. Roll as tightly as possible. Roll from right to middle, then from left to middle. Put one spiral on top of the other one and smash them together. Let rest for 10 minutes.

6. Lightly roll each pancake out. In a skillet, drizzle in some oil and turn the heat to medium or medium-low. Once pan is heated, add in one pancake, put a lid on, and cook for about 5 minutes or until light golden brown on the bottom. Flip, put lid back on, and cook on the other side for 2 minutes or until light golden brown.

Source: slightly adapted from tiffycooks.com