Crispy Scallion Pancakes

It's okay: ● To experiment and use other herbs like chives, shallots or fresh thyme to create your own flavours. ● To use flavoured oil like toasted sesame oil or even lard for added flavours. ● To skip the second resting step. It's not okay: ● To use hot water because it’ll make the dough tougher. ● To not rest the dough the first time because it’ll make the dough harder to roll. ● To skip the slamming in the pan because the pancake will be dense rather than fluffy. ● To slam the pancake with oil in the pan because it’ll make the oil splash everywhere. ● To slam the pancake when it’s 100% cooked because it won’t form the layers.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix flour with cold water into a wet dough. Knead dough gently on the counter until smooth but not sticky. Cover with a clean, damp towel and rest for 20 minutes.

Step 2

On a lightly floured counter, roll the dough out into a round shape and about 2mm (1/16 inch) thick. Evenly spread oil, salt and scallions on the dough. Roll into a cylinder, like you would for cinnamon rolls. Pinch the ends to close. Gently twist the cylinder into a coil shape, then make a spiral (think snail shell) and tuck the ends in. Gently flatten the spiral to 1 cm (1/3 inch) thick with your palm. Cover with a damp towel and let rest for another 20 minutes.

Step 3

Over medium heat in a dry non-stick pan, brown one side of the pancake for 1 minute. Then flip, cover and brown the other side for 2 minutes. When about 80% cooked, lift pancake with a spatula and forcefully slam it into the pan to break up layers. Add oil to the pan and crisp up both sides of the pancake until cooked through. Cut into 8 sections and serve immediately.

Step 4

Makes 1 medium-sized pancake.