Scallion Pancakes

In large bowl, add flour and water. If the batter is too wet and sticks to your fingers, add a bit more flour. Turn out onto a floured surface and continue kneading until dough is smooth. Let rest 10-15 minutes while you chop your scallions.

Finely chop scallions and set aside, divided into 6 piles on your cutting board.

Divide dough into 6 balls. Roll the first ball out as thinly as you can. Coat well with oil but not dripping wet. Season with sea salt.

Sprinkle scallions evenly over top, like dressing a pizza. Lift up an edge and roll tightly into a long “sausage.” Then twist and coil into itself, tucking the end in underneath. Repeat with the other 5 balls of dough.

Gently squish coiled pancakes down to flatten, then slowly and carefully roll to 3/8-1/2″ thick pancakes. You won’t need to flour the surface as it will be oily.

Throw onto a naked non-stick skillet (no oil needed), over medium-low heat. Flip over when golden brown and cook the other side. Watch that it doesn’t burn. Cut into 8 pieces, and serve immediately. Uncooked pancakes can be frozen with layers of parchment in between. When cooking from frozen, turn heat down or defrost beforehand.