This can be made pretty quickly though I’ve seen recipes that include yeast and some rising time. I’m not that nice to my dough. I also sometimes prefer it more like crepes (variation below) This serves 4.
- 2 cups flour
- 3/4 cup water (boiling)
- 1 tsp salt
- 1 tbs oil
Mix all those together in a bowl with a spoon, then when it cools, knead further.
Meanwhile, chop up…
- 1 cup green scallion, minced
Divide the dough into 4 parts. Take one part and roll it into a ball and smash into a circle with a rolling pin. Sprinkle with 1/4 cup of the green onions. Roll it up into a tube. Coil the tube into a spiral. Then smash it flat with the palm of your hand. Further flatten with rolling pin. Now the green onion is evenly dispersed through the dough.
Repeat with the rest of the dough. You end up with 4 large pancakes.
Pan fry in skillet with 1 tbs oil per pancake. Cut into wedges and dip into soy-sauce and vinegar.
CREPE STYLE VARIATION (serves 4)
This way you skip the rolling and could even just sprinkle in the onion once your pour the batter in the skillet. It’s a softer pancake.
- 2 eggs
- 1 cup water
- 1/4 tsp salt
- 2 tbs oil
- 1 cup green onion, minced
- 1 cup all purpose flour
In a mixing bowl, whisk everything but the flour together. Then add the flour a little at a time. Pan fry in skillet with 1 tbs oil per pancake. Cut into wedges and dip into soy-sauce and vinegar.
