I write to you this morning with one man down. One of my spatulas snapped in half last night. It was a sad moment. Fourteen spatulas sounds so wrong, doesn’t it? I really liked that spatula too. But it’s okay, I will go out and find myself an even better one to join the family. On a brighter note, I have an awesome recipe to share with you this morning. My friend David posted his scallion pancake making adventures on his Facebook status, and I thankfully happened to see it. When I read through the recipe, I was REALLY intrigued, as it explained the scientific differences that come from using boiling water, and different rolling and spiraling techniques to get a flaky texture without any butter (huh???) I knew I had to try it. And these things are DELICIOUS. Here’s how to make them:
2 cups all-purpose flour
1/2 tsp salt
1 cup boiling water
Up to 1/4 cup toasted sesame seed oil
1 cup thinly sliced scallion greens
vegetable oil for cooking
Pulse to combine the flour and salt in the food processor, and with the machine running, drizzle in 3/4 cup of the boiling water. Process until the dough comes together in a clump around the blade (and if it doesn’t, drizzle in more water one tbsp at a time). Knead the dough into a smooth ball, and cover with a damp towel or plastic wrap. Let it rest at room temperature for 30 minutes.
Divide the dough into four even pieces and roll each into a smooth ball. Roll each ball out into an 8 inch diameter disk, and brush it with sesame oil. Roll it up into a jelly roll, then twist it into a tight spiral, like this:
Flatten with your palm, and re-roll into an 8 inch disk. Paint the disk with sesame oil again, then sprinkle with 1/4 cup scallions, and roll up like a jelly roll again:
Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with the remaining pancakes.
Heat the vegetable oil in an 8 inch nonstick skillet over medium high, and when the oil is shimmering, cook the pancake for 2 minutes until the bottom is golden brown. Flip with tongs, and cook the other side for another 2 minutes. Drain on a paper towel, sprinkle with sea salt, cut into wedges, and enjoy!
Recipe adapted from Serious Eats Extra Flaky Scallion Pancakes.