Scallion Pancakes

I was lucky to find scallions on sale at the place where people have never seen food (The Market Basket).  I decided that for meatless monday, I'd make Scallion Pancakes.   Not difficult to make at all, pretty tasty and they reheat really well The worst part about making these in my house, no kitchen fan so my house does smell a bit of fried food....

The recipe is below the photos

The dough rolled out

Scallions and sesame oil -put as many scallions as you like!

 Rolling up the pancake like a burrito,

The pancake before it becomes a pancake! You have to smush it flat and roll it out

Getting ready to fry the pancake!~

 The finished product with 4 different dipping sauces......

As always, stolen from The Kitchen.   

Notes:  I use more scallions than The Kitchen recipe.   Your dipping sauces are up to you. I use soy sauce, peanut satay sauce, sweet and sour sauce....what ever strikes my fancy and what ever I can make up. I even used the leftover packet of orange sauce from a bag of Trader Joe's Orange Chicken one day.

What You Need

Ingredients
2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
Kosher salt
1-2 bunch scallions
Sesame Oil to brush on the pancake

Instructions

1. Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.

4. Lightly brush the top of the dough with the seasame oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut the dough snake in two equal parts.

7. Take one of these halves and coil into a round dough bundle.

8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.

9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.

11. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.