Scallion Pancakes
Scallion Pancakes
Directions
- Combine flour and salt in large bowl; whisk to combine. Using wooden spoon, stir in boiling water and 2 teaspoons sesame oil until shaggy dough forms. Turn out dough onto lightly floured surface. Knead until smooth, about 5 minutes, adding flour as needed to prevent sticking. Cover dough with plastic wrap; rest 30 minutes at room temperature.
- Divide dough evenly into 8 pieces. Working one at a time, roll dough on lightly floured surface into 3 x 8 x 1/16inch rectangle. Brush dough liberally with sesame oil and top each with 1/4 cup scallions. Roll each rectangle up like a jelly roll, then twist roll into tight spiral, tucking in the end underneath. Cover with plastic wrap and repeat with remaining dough. Rest for 15 minutes at room temperature.
- Working on a lightly floured surface, roll 1 dough piece at a time into a 5inch round; set aside. Keep remaining dough pieces covered. Repeat with remaining dough, using parchment to separate pancakes.
- Heat 1 teaspoon vegetable oil in medium nonstick skillet on medium heat until hot. Cook each pancake until golden brown and crisp on both sides, about 6 minutes, turning as needed to prevent burning. Remove from pan and immediately drape over thick handle (like a wooden spoon) to form a taco shell. When cooled the scallion pancake will hold its shape.
Ingredients
- 1 cup flour, all-purpose
- 2 tsp oil, sesame
- 1/4 cup oil, sesame
- 8 tsp oil, vegetable, divided
- 2 cups Peak Fresh Produce® Scallion(s), chopped, divided
- 1/2 tsp salt
- 1/2 cup water, boiling