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Flaky Green Onion Pancakes
PAIR WITH
Winter Melon Soup with Smoky Ham
(PAGE 45)
Spice-Roasted Butternut Squash Soup with Bacon Crumbles
(PAGE 42)
This is possibly the most fiddly bread in this book, but it’s also the most fun. The pancakes have delicious, flaky layers and are ideal for soups with an Asian bent. The lightly charred flavor means it’s great with similarly smoky soups, too
.
MAKES
2
PANCAKES
SERVES
4 TO 6
ACTIVE TIME
30
MINUTES
TOTAL TIME
40
MINUTES
1 cup [140 g] all-purpose flour
1
/
4
tsp sea salt
1
/
4
cup plus 1
1
/
2
tsp [70 ml] toasted sesame oil
1
/
2
cup [120 ml] boiling water
2 green onions, finely chopped
1.
In a large bowl, whisk together the flour and salt.
Add 1
1
/
2
tsp of the sesame oil and the boiling water and stir until the mixture comes together into a shaggy dough.
Turn the dough out onto a lightly floured surface and knead until smooth and no longer pockmarked, about 2 minutes.
Cover the dough with plastic wrap and set it aside for 10 minutes.
Divide into two equal pieces.
2.
On a lightly floured surface, roll one of the pieces of dough into a 12-in [30.5-cm] round, rotating the dough occasionally to make sure it’s not sticking to the work surface.
3.
Brush the pancake with 2 tsp of the remaining sesame oil, leaving a
1
/
2
-in [12-mm] border without oil around the edges.
Sprinkle the pancake with half of the green onions.
Starting with the edge closest to you, roll up the pancake into a tight cylinder.
Pinch the ends together to seal in the green onions, and pull on the ends gently to elongate the cylinder until it is about 14 in [35.5 cm] long.
Coil the cylinder into a tight spiral (it will look like a little snail shell on its side).
Cover the dough loosely with plastic wrap and set aside.
Repeat the process with the remaining piece of dough.
4.
Heat a 12- to 14-in [30.5- to 35.5-cm] skillet (preferably cast-iron) over medium heat.
While the skillet heats, roll out the pancakes a final time: With the palm of your hand, press down on one of the coils to flatten it.
Roll the dough into a 10-in [25-cm] pancake.
Place the pancake in the skillet and cook until golden brown with a few dark brown spots, 2 to 3 minutes per side.
Reduce the heat if the pancake begins to brown too quickly and press with a spatula on any areas that remain uncooked (they will be yellowish instead of opaque white or golden brown).
Cut the pancake into wedges, stack the wedges, and wrap tightly in foil to keep them warm.
Repeat the process with the other coil of dough.
5.
Serve the pancakes warm.
GET AHEAD:
Leftovers can be kept tightly wrapped in foil in the refrigerator for up to 2 days. To reheat, return the wedges to a skillet set over medium heat and cook until warm and pliable. If they are on the dry side, flick them with a little cold water before reheating.