Scallion Pancakes Betty– Yield: four 5” pancakes (24 wedges)
In this recipe I have added prosciutto to the filling for added dimensions in flavor and color; it can easily be omitted for the more traditional vegetarian version.
1 ½ cups all purpose flour
3/4 cup boiling water (a little more water or flour as needed for dough consistency described below
6 Tbs finely minced scallions, divided into 4 portions
5 Tbs finely minced prosciutto, or Canadian bacon, divided into 4 portions
5 Tbs oil, a mixture of 4 Tbs extra light olive oil and 1Tbs Asian sesame oil
2 tsp fine sea salt or kosher salt
2 - 3 Tbs sesame seeds
5 - 6 Tbs peanut oil alone or combined with a little olive oil
1/4 cup lower sodium soy sauce, e.g. Kikkoman Green label
1 tsp finely minced scallions
1 tsp finely minced or grated fresh ginger
2 tsp rice vinegar
1 1/2 tsp sugar or honey
Hot sauce to taste, e.g. Sriracha, Chile oil, Tobasco, etc
Method of Preparation:
1. Combine dipping sauce ingredients in a bowl and set aside.
2. Place the flour in a medium mixing bowl or in a food processor. Add the boiling water and stir vigorously, or if using processor, pulse, till the mixture forms a ball. Knead (let cool slightly if by hand) or pulse in machine till a smooth ball forms. The dough will be soft and slightly tacky but not sticky. Wrap in plastic wrap for about 15 minutes to let dough rest at room temperature.
3. On a lightly floured surface, roll the dough into a log about 6 inches or so and divide into 4 equal portions. Form each portion into a ball then press with the palm of the hand to flatten each piece into a disc. Either leave as disk shape or shape the disks into a square shape.
4. Work with one piece at a time (keep other three covered to prevent drying out), use a small rolling pin to roll the dough into a very thin 7”diameter round or about 6”square. Brush entire surface with oil. Sprinkle a quarter of the scallions evenly over entire surface of dough. Then spread the prosciutto, and a light sprinkle of salt. Starting from one edge, roll tightly to the other side. With seam side up, flatten roll with palm of hand and roll out into about 9 inches long by about 1 ½”. Starting with one short end, roll tightly toward the other end. Stand the coil on its side. Press with palm of hand, then roll out to about a 5” diameter round and about 1/4” thick. Sprinkle with sesame seeds and roll with rolling pin to press seed in. Keep on lightly floured surface and repeat with remaining pancakes.
5. Heat an 8 or 10 inch skillet till hot and add 2 T oil to small skillet (add 3 T if using 10” skillet). When oil is hot, add one pancake, seed side down (2 pancakes if using large pan), cover and shallow fry on medium heat till golden brown, 2 – 3 minutes per side. Repeat with remaining pancakes, adding a little more oil before cooking each one. Remove to cutting board and cut each pancake into 6 wedges. Serve immediately while hot and crispy with dipping sauce. This can also be served warm or at room temperature but pancakes will lose some of their lightness and crispiness.