Green Onion Pancakes

This recipe calls for five ingredients. FIVE INGREDIENTS. This dose of simplicity compensates for the slightly time-intensive assembly process. The thinner you can press the dough, though, the more crispy and fun it is to eat. 

Ingredients:

• 2 cups flour 

• ¾ tsp salt

• ¾ cup boiling water 

• 1 bunch green onions (add 1 tbsp or so of chopped garlic scapes if available for extra flavor!) 

• 2 tbsp flour 

• 4 tbsp high smoke point oil - ie canola, grape seed, or lard. 

  OPTIONAL: ½ tsp crushed red pepper, or 1 tsp Aleppo pepper, or 1 tsp Chinese Five Spice , if seeking extra flavor or heat. 

Instructions:

For the dough:

1.  In a bowl, combine 2C flour and salt 

2. Once water reaches boiling, pour into flour mix. Let sit until cool enough to handle comfortably. The boiling water stuns gluten formation, making for more tender pancakes. 

3. Once cooled somewhat, stir dough until combined, and knead until uniform.

4. Let dough ball rest for at least 30 minutes, but this step can also be completed a day in advance, for extra tender pancakes. (Less rested dough = chewier pancakes) 

For the filling:

1. Chop 1 bunch of green onions into 1 cm pieces, or as narrowly as is preferred 

2. In bowl, combine chopped green onions, 2 Tbsp flour, salt, and optional red pepper or five spice 

3. Over medium heat, heat 3 tbsp oil in sauce pan until shimmering 

4. Pour hot oil over green onion mix      Bundle the stems and cross cut into ¼ - ½” pieces

Assembly: 

1. Cut dough into 6 approximately equally sized pieces, keeping dough balls covered with plastic film. 

2. Sprinkle cutting board and rolling pin with oil, replenishing as needed

3. Roll first piece into a thin, translucent rectangle 

4. Brush with green onion oil mixture 

5. Fold sheet of dough into a roll, and then roll each roll over on itself, like a cinnamon roll.  (see photos) 

6. Repeat with remaining five sections of dough, keeping dough balls covered with plastic film.

7. In order of formation, flatten dough rolls with a rolling pin     

To cook: 

1. Warm  nonstick pan over medium heat 

2. Coat with ¼ tsp of oil

3. Add flattened pancake, fry on one side until golden brown, about two minutes, then flip to other side for two more minutes 

4. Repeat with desired number of pancakes   

Serve with sautéed greens.

Uncooked pancakes can be stored loosely wrapped in plastic wrap for up to four days in fridge.

Thanks, and happy eating!