Extra Flaky Scallion Pancakes Recipes

EXTRA-FLAKY SCALLION PANCAKES RECIPE

Steps:

• Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. (Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.) Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
• Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk.
• Paint with another layer of sesame oil, sprinkle with 1/2 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 steps two and three with remaining dough balls.
• In a small bowl, whisk together sauce ingredients and set aside at room temperature.
• Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil. Cook, shaking pan gently, until first side is an even golden brown (about 2 minutes). Carefully flip with tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer). Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat with remaining 3 pancakes. Serve immediately with dipping sauce.

SCALLION PANCAKES WITH SOURDOUGH DISCARD

Steps:

• In a bowl or food processor, combine the flour and sourdough discard.
• Drizzle in the boiling water while running the food processor or stirring, and stop when the dough comes together.
• Transfer the dough to a flat surface and knead it for a few minutes, then let it rest, covered, for about a half hour.
• Chop the scallions for the pancakes, avoiding or slicing extra-fine the white portions that are stiffer and more likely to tear the dough.
• You can also make the dipping sauce during this 30-minute dough rest.
• Divide the dough into 4 or 5 pieces and knead them into balls.
• Prepare a slightly damp cloth or flour sack towel and cover any dough you're not currently working with. Set a small bowl with your sesame oil and basting brush near your work surface.
• With a rolling pin, roll one of the dough balls into a thin circle. You should need almost no dusting flour and be able to see your fingers through the dough if you lift it. Brush sesame oil on the dough circle and roll it up like a cigar. Then spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
• Place the spiral under your towel and repeat with all the dough balls.
• With a rolling pin, roll one of the spirals into a thin circle (not quite as thin as the first round). Brush sesame oil on the dough and then spread chopped scallions on it. Roll the dough up like a cigar and spiral it into a snail shape. Dampen the end of the spiral if needed to make it stick and not uncoil, and with your palm gently press down on the entire spiral a little bit.
• Place the now double-rolled spiral under your towel and repeat with the other dough spirals.
• Heat the cooking oil in a nonstick pan until it is shimmering and prepare a platter or cooling rack with several paper towels spread on it.
• Roll one of the spirals flat and place it in the hot oil. Cook for about 2 minutes per side, carefully flipping with tongs, until each side is golden brown, then place it on the paper towels.
• While one pancake is frying, roll out the next spiral. If needed, add a little more oil to the pan for the final pancake(s).
• Sprinkle lightly with salt if desired. (I tend to go heavy on the dipping sauce and thus don't find salt necessary.)
• Serve immediately, cut into wedges and alongside the dipping sauce.
• Leftovers can be reheated in a toaster oven or on a dry frying pan.