Serves: 4-5
Prep Time: 25 min
Cook Time: 10-15 min
Ingredients
2 cups flour
1 cup water
1-2 bunches of green onions
Salt
Vegetable oil
Dipping Sauce
2 parts soy sauce
1 part sesame oil
Sriracha, as needed
Green onions, as needed
Tools
Rolling pin
Baster brush
Standing mixer + dough hook (or hand knead the dough)
Spatula
Process
In a standing mixer using a dough hook, add water and flour. Mix until it forms a solid ball of dough.
Remove from the mixing bowl and set onto a generously floured counter top. Roll out into a circle, about 1/2 an inch in thickness.
Cut up green onions into thin slices, utilizing both the white and green parts.
Using a spoon or baster brush, brush a little oil onto the dough, like you would red sauce for pizza. Sprinkle a little bit of salt over the rolled out dough.
Sprinkle green onions across the surface of the dough. You'll want to spread them out evenly as you'll roll them back up afterwards.
Roll the pancake back up hot dog style, and seal the ends (pinch them). Form a cinnamon roll shape, but as you bring the dough around to make another circle, place it on top of it's self, to make it taller.
Roll the ball of dough back out into a circle, same as step 2.
Make sure that the pancake is very lightly floured before frying, otherwise it might stick to the surface of the counter.
Fry each pancake over medium/high heat on a non stick pan. Using a spatula check to see if the pancake has lightly browned (about 2 min), if it appears to be crisping, flip it over onto the other side onto a dash more of oil.
Pat dry with a paper towel, cut if desired, and serve while warm with dipping sauce!