My weekend at home for Thanksgiving was much needed and very relaxing. For the first time since I've been home in a while I had absolutely no plans except to spend time with my family and friends, check out a new coffee place in Avon with my sister, eat good food, and a trip to the movies to see Spectre - the new James Bond. I ended up doing everything on my list, which was just enough to be busy but didn't leave me with the frantic feeling I sometimes have when I'm home and trying to squeeze in a million things in a short period of time.
I came back to Brooklyn this morning and was craving something savory (and full of carbs, let's be honest) so made these scallion pancakes from scratch. They were super flaky and delicious when I topped them with greek yogurt and olive oil.
- 2 cups unbleached flour
- 1 cup boiling water
- 1/4 cup sesame oil
- 2 bunches scallions, green parts only, finely sliced
- sea salt
- Vegetable oil, for frying
- 1 cup, plain greek yogurt
- 1/4 cup olive oil
- Mix flour and about 3/4 cup water together until combined. Add more water if necessary. Dough should come together and be sticky, but not overly wet. Knead for 5 to 10 minutes, until the dough is smooth and elastic.
- Coat dough with a bit of oil, set it in a bowl, cover with cling wrap, and let rest in a bowl for 30 minutes.
- Cut dough into four quarters, to make 4 pancakes
- On a floured surface, roll one piece of the dough until 1/8-inch thick. Brush with sesame oil. Sprinkle with salt. Sprinkle evenly with chopped scallions. Roll into a thin log and turn into a ball again. Repeat this process in order to get flaky pancakes. The final dough should be 1/8-inch thick. Repeat for each pancake.
- In a skillet, heat up vegetable oil over medium heat. When oil is hot place one pancake on the skillet. Cook for 2 minutes and flip until both sides are golden brown and crispy. Remove and place on a paper towel lined plate to remove any excess oil.
- Cut and serve fresh! Season with more salt and top with greek yogurt and olive oil.