- Yields: 4 pancakes
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/3 cup toasted sesame oil
- 7 green onions, finely chopped, divided
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/3 cup water
- Salt, to taste
- Toasted sesame seeds
- Cooking spray, for pan-frying
Directions
Heat oil in a small saucepan over medium-low heat. Add 3 chopped green onions and cook for 5 to 8 minutes, until onions turn golden. Strain, discarding onions, and set oil aside to cool before using.
In a bowl, mix flour and water by hand until a ball is formed. Knead dough until smooth, then place in a bowl and cover with a damp towel. Rest for 15 to 20 minutes.
Divide dough into 4 equal parts and roll into balls. On a surface dusted with flour, use a rolling pin to flatten each ball into 6- to 7-inch circles.
Brush top side of each circle with green onion-sesame oil. Sprinkle with salt, remaining chopped green onions and toasted sesame seeds. Roll up each circle to form a log. Coil each log into a spiral shape. Flatten the spirals into 5-inch diameter pancakes.
Heat a cast iron pan over medium-high heat and spray with cooking spray. Carefully place pancakes in the pan. Lower heat to medium-low and fry until cooked through, 3 to 4 minutes per side. Serve hot.
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