Scallion Pancakes

Once again long overdue recipe, I have many more to give, as do most people who blog...they just don't admit the time frames.  BUT this was from the weekend at the beach about three weeks ago?  I definitely don't care to count, but here we go.  So during that trip my car broke down, AGAIN...dumb anyways it is back in action and that is all that really needs to be said at this point in time, and who wants to hear about cars? ...mmm..not me.  So lets talk Scallion Pancakes, so yummy and delicious. EAT.  Well and the last group of wonderful people I made this for was nine, so I doubled the recipe and it worked very well.  So here is the original recipe that I assume feeds four to five, but the link doesn't tell otherwise....OK now eat.

Serves 4-5

The Ingredients

For Pancakes:

1 cup boiling water

Olive oil for frying pan

2 cups flour

2 cups scallions, thinly sliced

Toasted sesame oil

For Dipping Sauce:

4 tablespoons soy sauce

1 teaspoon sugar

1 teaspoon pressed or grated garlic

1 teaspoon ginger, grated

1 teaspoon red chili flakes

2/3 cup mirin

1 teaspoon lime juice

The Process

1.  Whisk together the dipping sauce and set aside.

2.  Combine the boiling water and flour until smooth, if you have a fancy mixer use it, but i found that hands and a wooden spoon worked best.

3.  Grease a bowl and form dough into a ball, place ball in the bowl and cover with a damp towel and let rise for 30 minutes.

4.  Then take dough and knead several times on a floured flat surface.  Then separate dough into four parts.

5.  Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible. Place about a tablespoon of the toasted sesame oil in the center. Using a pastry brush, distribute the oil so it covers the top of the pancake, adding more oil as needed.

6.  Roll up the pancake tightly, so it forms one long, thin cylinder. Coil the cylinder into a round shape, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin round pancake.

7.  Then take a handful of the chopped scallions and scatter them evenly across the surface of the pancake. Roll up the pancake tightly, so it forms one long, thin cylinder again. Coil the cylinder into a round shape again, like a snail shell. Taking your rolling pin, flatten it out again and shape into a thin, round pancake. Set aside and make the other three pancakes.

8.  Heat 1-2 tablespoons of olive oil in a flat-bottomed skillet over medium-high heat. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side, re-greasing the skillet as needed.