SCALLION PANCAKES

~ Family Fun magazine - February 2010

3 c. flour, plus more for rolling
3/4 t. salt
1 c. water, plus more for mixing
1 bunch scallions
1/2 c. plus 2 tablespoons vegetable oil, divided

In a large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tablespoon at a time (up to 4), to help the dough take shape.

Turn the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and elastic, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.

While the dough rests, prepare the scallions, then set them aside.

Divide dough into six equal portions. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.

Lightly flour your hands and a work surface. Roll the sixth dough portion into a fairly round, 1/4-inch-thick pancake. Spoon 1 tablespoon of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.

Roll the pancake into a log. Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6-7 inches in diameter.

Heat a medium skillet over medium-high heat, then coat the pan with 1-1/2 teaspoons of vegetable oil. Use a scallion slice to test the temperature of the oil. If it sizzles at once, the oil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.

Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 teaspoon of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate.

Repeat the rolling and frying steps for each remaining dough portion. Serve the pancakes hot or warm, cut into quarters or sixths.

Makes six pancakes.

Notes: The amount of oil called for inside the pancakes is absurd and results in a slimy mess. We prefer not to use any inside, but start with less than called for if you want to use some. We're going to experiment with making them totally oil-free on an electric griddle at some point, but haven't tried it yet. We work in an assembly line with one person rolling and the other frying. These are meant to be served with soy ginger dipping sauce.