Scallion Pancakes

Pancakes

• 260 g flour, plus extra for dusting
• 235 ml boiling water
• 8 spring onions, green part only, thinly sliced
• 60 g salted butter
• Vegetable oil, for frying
• Salt

Dipping Sauce

• 2 tbsp soy sauce
• 2 tbsp Chinkiang vinegar
• 1 tbsp finely sliced spring onion greens
• 1/2 tsp grated fresh ginger
• 2 tsp sugar

Directions

• Place the flour in the bowl of a food processor. With the processor running, slowly drizzle in about 3/4 of the boiling water.
• Process for 15 seconds. If the dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together.
• 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 rest 30 minutes at room temperature (or up to overnight in the fridge).
• Divide the dough into four even pieces and roll each into a smooth ball. Working one at a time, roll out into an oval on a lightly floured surface.
• Using a pastry brush, paint a very thin layer of butter over the top of the dough. Roll the oval up from the short end.
• When you nearly reach the end, fold the edges in to seal, then finish rolling up into a sausage-shaped cylinder.
• Turn the cylinder vertical and flatten gently with your hand. Repeat the roll-and-flatten once more. Continue with the remaining pancakes.
• Combine all the dipping-sauce ingredients and set aside at room temperature.
• Heat about 1 inch of vegetable oil in a pan over medium-high heat until shimmering. Carefully slip in a pancake and cook, shaking the pan gently, until the first side is evenly golden brown, about 2 minutes.
• Flip with a spatula or tongs and cook, shaking gently, until the second side is golden brown, about 2 minutes more. Transfer to a paper-towel-lined plate to drain.
• Season with salt, cut into 4 wedges, and serve with the dipping sauce.

From Tastemade on Instagram (video by @tastemadeuk).