Scallion Pancakes



Published: May 19, 2004

















Time: 1 1/2 hours

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.



Yield: At least 4 servings