Scallion Pancakes

A Photo How-To:

with a picture of my hero and one of my favorite cooks, my dad

Photos courtesy of Audrey

A Text How-To:

*Recipe:

1 1/2 cups all pupose flour (divided into two portions)

1ts yeast dissolved in 1/2 cup lukewarm water

1 ts sugar

1 ts salt

1/2 cup hot water (turned off after reached boiling)

3-4 Tb vegetable oil +extra oil for pan

Finely chopped scallions to taste (~1cup)
pinch of salt

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Mix Yeast water and sugar and let sit for 5-15min until small bubbles appear.

Add yeast mixture to half of the flour and mix with spatula until dough ball #1 forms.

Mix salt and second half of flour and add the boiling water. Mix with spatula until firm dough #2 forms (adjust with extra flour if needed). The dough should not be slimy.

Mix dough balls #1 and #2 together and knead by head on lightly floured surface.

Cover with damp cloth and let rise for 30minutes. (Dough can be refrigerated for 1-2days at this point)

On a lightly floured surface, roll out dough into thin 9X13 sheet. As you roll the dough, you know you have a perfect springy dough if every time you roll it out, it bounces back a bit. Just keep rolling and you will eventually win over it. Doesn't have to look pretty with perfect straight edges!

Cover the surface with oil and evenly distribute with scallions and a pinch of salt over the top.

Roll up the dough up with the fillings into a log. Pinch one end closed and twist lengthwise to create a swirl pinching slightly as you go to maintain the swirl. This steps helps to mix up oil and scallions with the dough.

Cut the swirled log into 1-2 inche thick pieces (or bigger if desired. I just tear off a piece that fits in my hand).

Flatten dough pieces with your hand and then roll out each of the pieces into a circle (some of the oil will get on the rolling pin and the surface negating the need for flour; however, if too sticky, add as little flour as possible).

Heat flat bottom skillet on medium/medium high heat. Add 1-2 tbs vegetable oil and cook pancakes roughly 2-3 minutes per side. To know when to flip; the edges should be cooked or you can just take a peak. Adjust heat as needed to prevent burning. Remember to replenish a little bit of oil to the pan with each additional pancake. Dry pancakes on paper towel if desired. Serve warm for crisp and crunch.

Dipping sauce:
I usually add some sugar, paprika, scallions, and if desired vinegar and garlic to the soy sauce (sweet and spicy). Topped with a couple drops of sesame oil.

*Disclaimer: Since this is my mom's authentic recipe, it means there really isn't a set recipe. Everything is roughly a pinch which I translated to ts (teaspoon), and the flour is added as needed to adjust the dough.

Also, the yeast amount varies depending on the type of dough desired (more yeast turns it into more of a bready pancake).