Scallion Pancakes

  • 2 cups all-purpose flour, or more if needed
  • 1 teaspoon salt
  • 1/4 cup sesame oil, or more if needed
  • 1 cup finely chopped scallions
  • Neutral oil, like corn, canola or grapeseed
  • Coarse salt or good soy sauce.

1. Place flour and salt in a food processor; turn it on, and add about 3/8 cup water through feed tube, until dough forms a ball. Alternatively, slowly pour water into flour-salt mixture in a bowl, and stir rapidly with fork until dough forms ball around fork.

2. Knead by hand about 1 minute, until dough is smooth. Place dough in a bowl, cover with plastic wrap and let rest about 1 hour (or up to a day refrigerated).

3. Pinch off 1 1/2-inch balls of dough. On a lightly floured surface, roll each into a 4- or 5-inch disk. Lightly brush one disk with sesame oil, and sprinkle with scallions. Lay another disk on top, and press edges together with fingertips. Brush the top disk with sesame oil, sprinkle with scallions and fold the little sandwich in half. Roll out to make a rough circle about 1/4-inch thick, adding flour as necessary. Repeat with remaining dough, making 4 to 6 pancakes.

4. Generously coat a large, deep skillet with neutral oil, and place over medium-low heat. When oil is hot, place as many pancakes in skillet as will fit without crowding. Cook until brown, 3 to 5 minutes, and turn and brown other side; continue turning and browning until quite dark and crisp. Repeat with remaining pancakes. Sprinkle with coarse salt or soy sauce. Serve hot or warm.