Swap out the scallions for spring chives and reach over the sesame oil for a gorgeous flavored olive oil. You are about to become a very popular dinner guest.
“Italian” Scallion Pancakes
- 2 cups all-purpose flour (dough)
- 1/2 tsp salt (dough)
- 1/2 cup boiling water (dough)
- 1/4 cup cold water (dough)
- 50 grams all-purpose flour (filling)
- 1/4 cup lemon basil olive oil (filling)
- 3/4 tsp salt (filling)
- 1 tsp Backyard Blend spice (filling)
- 1 cup chopped chives (filling)
- Make your dough by stirring your flour and salt together. Drizzle in hot water, mix with a fork, then slowly sprinkle in cold water, pressing together to combine wet dough with dry flour until no flour remains (add additional cold water if needed).
- Knead dough for 5 minutes, then cover and let rest for 20 minutes.
- While dough rests, make filling by whisking together flour, oil, and seasoning until you have a smooth paste. Set aside.
- Cut rested dough into 6 evenly-sized pieces and roll each into its own ball. Working with one ball at a time (and leaving the rest covered), flatten out a small rectangle and roll out onto a floured surface until thin. Spread on some paste, then sprinkle on some chives.
- Roll dough lengthwise like you're closing up a sushi roll, then pinch the ends and seam to seal your filling in.
- Roll your dough tube from one end to the other to create a snail shell shape. Tuck loose ends under and pat gently, then set to the side to finish the others.
- Lay each finished spiral flat, then gently press flatter, eventually rolling each into a thin, round, pancake shape.
- Heat some sunflower oil in a pan, then fry panakes until crispy and golden on both sides.