Ingredients
Scale
- 1 cup (120g) AP flour (plus more for dusting)
- 1/2 cup (120mL) Boiling Water
- up to 1/4 cup (60mL) toasted sesame oil
- 1 1/2 cup (about 2 bunches) scallions, thinly sliced, greens only
- 2 tsp. kosher salt
- vegetable or canola oil, for cooking
Instructions
- Place flour in a large bowl and add boiling water in increments while mixing with a wooden spoon. The dough should not look wet or sticky; if it does, don’t pour any more water in.
- Turn the shaggy flour mixture onto a floured surface. Knead for about 5 minutes, until satiny and smooth.
- Transfer to a clean bowl. Cover with plastic wrap or a dish towel and let rest for 30 minutes your oven (the oven should be off).
- Divide the dough into half, and roll each half into a smooth ball. Cover one ball with a towel or plastic wrap. Working with the other ball, roll into a disc approximately 8 or 9 inches in diameter on a floured surface. Drizzle a small amount of sesame oil on top and brush evenly.
- Roll up into a cigar-like log, then twist the log into a snail-like spiral. Tuck the end of the spiral tightly underneath, pinching slightly if necessary. Flatten this snail gently with the palm of your hand. Then re-roll into a thin 8 or 9 inch disc again.
- Brush another drizzle of sesame oil onto the disc. Sprinkle 3/4 cups scallion greens and about 1 tsp. salt, leaving about a 1/2 inch rim free around the edges. Roll up again, using slightly more caution this time to make sure the scallions don’t all come oozing out of the edges. Additionally, the scallions in the dough might tear the thin dough as you roll it into a log, but as long as you don’t have a gaping hole, it is quite all right. Twist into a spiral, tucking the ends underneath as you did before.
- Very carefully, use a rolling pin to roll out the dough with the scallions into a thin 7-inch disc. The scallions will want to tear the dough again, but simply pat them back in and patch any larger holes with your fingers. It will be rather oily, so there is no need for a floured surface.
- (Now, repeat with the other ball of dough so you have two pancakes)
- In a nonstick skillet, heat about 1 Tbsp. oil over medium heat. Set the pancake in the oil to cook, shaking the pan periodically until the one side is golden brown- about two minutes. Carefully flip, using tongs or a spatula if you need help. There will still be some oil in the pan, so take caution. Cook on the other side the same way, for about another two minutes or until golden brown as well.
- Transfer to a cooling rack lined with a paper towel to cool.
- After a couple of minutes (not too long, just enough for the oil to dry a little), cut into 6 wedges. Serve immediately- the pancakes are the best when hot and fresh.
Notes
For cooking oil, the Chinese like to use peanut oil as well, which will give your sesame pancakes a slightly nuttier, fried flavor.
- Prep Time: 45 mins
- Cook Time: 8 mins