Green Onion Pancake

http://www.thekitchn.com/how-to-make-scallion-pancakes-cooking-lessons-from-the-kitchn-107405

Ingredients

2 1/2 cups white flour (355 grams)
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Directions

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough.
2. 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.
3. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
4. Roll out the dough: Cut the dough into 4 equal parts.
5. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board).
6. 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.
7. Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.
8. Top the dough: Lightly brush the top of the dough with (sesame) oil, then sprinkle it evenly with chopped scallions and kosher salt.
9. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
10. Cut in half: Cut the dough snake in two equal parts.
11. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.
12. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.
13. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut 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.
14. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

To Serve

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

Edmonton Derivative

Green Onion Cake Man - YouTube

Ingredients

4 cup flour
1 tsp baking powder
1/4 tsp baking soda
2 cup water
1/2 cup oil
1 tsp sesame oil
Salt to taste
2-3 bunches green onion

Directions

1. Mix flour, baking powder and baking soda
2. Add water
3. Mix into shaggy dough
4. Cover and let sit for 30 min
5. Put chopped onions, salt into oil and sesame oil and mix
6. Roll out dough (consistency should be like your cheek)
7. Pour out oil and onion onto dough.
8. Stretch and roll (like cinnamon buns)
9. Cut roll into 2 inch pieces
10. Pinch edges shut, and then twist and push down.
11. Flatten with hands and transfer onto parchment paper between them.

To cook

1. On medium high heat, add some oil to pan
2. Put pancake in the pan.
3. Turn after golden brown

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Serious Eats 1

https://www.seriouseats.com/recipes/2011/04/extra-flaky-scallion-pancakes-recipe.html

Ingredients

2 cups (~300 grams) flour
1 cup (250 mL) boiling water
1/4 cup sesame oil
2 cups thinly sliced green onions
Kosher Salt

Directions

1. Combine flour and 3/4 cup of boiling water. Mix well. Add more water a bit at a time until it just comes together.
2. Transfer to counter and knead until smooth
3. Transfer to a bowl and/or cover with a damp towel or plastic to rest for 30 minutes.
4. Divide into 4 even pieces and roll each into a smooth ball.
5. Roll out into a disk roughly 8” in diameter
6. Brush sesame oil on top and season with salt.
7. Roll up disk and twist roll into a tight spiral, tucking the end underneath
8. Roll out again to a 8” disk
9. Brush again with sesame oil, 1/2 cup of green onions and roll up again.
10. Twist into a spiral and flatten gently.
11. Re-reoll into a 7 inch disk, brush with oil and transfer to a plate or onto parchment paper for easy stacking.
12. Repeat 5-11 with the remaining balls
13. Grill pancakes ~2 minutes per side

Micheal Alternative

Ingredients

4 cups flour (~640 grams)
1 tsp baking powder
1/4 tsp baking soda
2 cup boiling water (500mL)
1/2 cup oil
1 tsp sesame oil
Coarse Kosher Salt to Taste
2 Bunches green onion (chopped)

Oil for pan needs to have high smoke point.

Directions

1. Mix the flour, baking power, and baking soda
2. Add the water and mix/knead into a smooth dough
3. Cover and let sit covered with a damp cloth for 30 minutes.
4. (Optional) Combine the oil, sesame oil, salt, and chopped green onion in bowl and mix together
5. Check dough - it should be the consistency of your cheek and then roll out. Cut into 4 parts.
6. Roll out one of the parts until spread roughly 12 x 9 inches
7. Brush with oil and season with salt
8. Roll up the dough tightly (like a cinnamon bun), create one long snake of rolled up dough.
9. Curl up and pinch edges shut.
10. Roll out dough again until spread roughly 12 x 9 inches
11. Top the dough by combining a quarter of the oil, green onion mix (or 1/8 cup oil, 1/4 tsp sesame oil, and green onion)
12. Roll up the dough tightly (like a cinnamon bun), creating one long snake of rolled up dough
13. Cut into ~2 inch pieces
14. Pinch edges shut, and then twist and push down flat.
15. Flatten with hands and transfer onto parchment paper placing a square of parchment paper between them.

Cooking

1. On medium high heat, add some oil to pan
2. Put pancake in the pan.
3. Turn after golden brown (~2 minutes)