Scallion Pancakes

make 6 small pancakes

recipe adapted from Food Network

prep time: 35 min / cook time: 36-46 min

SCALLION PANCAKES INGREDIENTS

2 c all-purpose flour

1 c boiling water

2 tsp salt

1 tsp black pepper

1/2 c scallions, sliced

1/2 c vegetable oil

SPICY GINGER DIPPING SAUCE INGREDIENTS

1/2 c light soy sauce

1/4 c rice vinegar

1/4 c scallions

1 tsp ginger, finely minced

1 tsp red pepper flakes

1 tsp sugar

SCALLION PANCAKE INSTRUCTIONS

• Add flour, salt and pepper in a large mixing bowl.

• In a steady stream, add water, mixing with a wooden spoon or hands until a ball is formed. Dough should be silky to the touch, not sticky.

* If the dough is still sticky, add more flour a tsp at a time. If the dough is dry, add more boiling water a tsp at a time.

• Let dough rest for 30 minutes, covered with a damp cloth.

• Separate into 6 pieces, flour work area and roll each piece to 1/8" thickness.

• Spread thin layer of oil on pancake and add 1-2 tbsp of scallions.

• Roll into a cigar, then curl into a pinwheel, pinching ends to keep together.

• Flatten with palm of hand, then roll into 1/8" thickness.

• Heat 1-2 tbsp oil on flat pan on medium heat until hot.

• Set pancake and fly each side for 3-4 minutes until each side is golden and crisp. Flip and add more oil if needed.

• Cut into wedges and serve immediately with dipping sauce.

SPICY GINGER DIPPING SAUCE

• Combine all ingredients in a bowl

**ADDIECAKES' NOTES **

• I found tucking the ends on the bottom of the pancake worked better than pinching the ends.

• I had a hard time getting the pancakes to 1/8" thickness . . . finely slicing the scallions might help.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING