Good morning, world. One more week until Thanksgiving! Can you believe it? I’m just trying to enjoy the time we have left before the holidays really take over and kick into full gear. My friend Danny came down from Cornell to stay with us this weekend, so we were able to get out and have a few drinks at some of our favorite bars and wander around Williamsburg. We also managed to polish off 2 pizzas between 4 people, but that’s neither here nor there. Morgan, Kramer, and Danny had an especially good time together, as you can see. We even scored a shuffleboard table at The Whiskey Brooklyn, so we were able to get in a game before some overeager frat boys could take over the entire bar. Eventually we found our way home and hung out while watching SNL (which was a great episode, by the way). Sunday we just hung out and cooked dinner…or rather, I cooked dinner while Kramer ran a few errands and then crashed on the couch.
These scallion pancakes were the perfect thing to make on a lazy Sunday. They’re insanely easy, and they go well with just about any roasted meat or vegetables, from duck and pork to winter root veggies like sweet potatoes and parsnips. I think that the sesame oil that they are brushed with adds just the right amount of depth of flavor, while the sprinkling of salt gives them a bit of a crunchy surprise when you bite into the flaky layers of pancake and sliced scallion. Kramer and I honestly couldn’t stop snacking on these while I finished up dinner because they really are that tasty. It’s fun to pull apart the layers and eat them one by one, either dunking them in a sauce, mopping up your plate, or even on their own. Say goodbye to dinner rolls and hello to scallion pancakes!
- 2⅓ cups all-purpose flour, plus more for rolling out
- 1 cup hot water
- 2 tablespoons olive oil, plus more for frying
- 1 teaspoon kosher salt
- 1 teaspoon sesame oil
- 6 scallions, sliced thinly
- In the bowl of your food processor or blender, add your flour then gradually add in the hot water, pulsing as you go, until the dough comes together – you may not need all of the water.
- Lightly flour your work surface, then turn the dough out onto it. Knead the dough by slightly stretching it and folding it back into itself a few times, until it becomes smooth enough to form into a ball. Lightly oil a medium sized bowl and place the dough in it. Cover the bowl with a damp towel or cloth and allow to rest for 20 minutes.
- Cut the dough into 6 equal sized pieces, then roll each piece into a ball. Roll out each ball into a 5-inch in diameter circle. Combine the olive oil and sesame oil, then brush it onto the pancake, followed by a sprinkling of salt and a generous sprinkling of sliced scallions. Roll the pancake up, then curl it into itself, like a snail (see the photos above). Roll the dough out again into a circle. Continue with all of the pancakes.
- Heat a large skillet and heat your olive oil in the pan over medium-high heat. Add in your pancakes, 2 or 3 at a time, for 4-5 minutes on each side, until golden. Place the pancakes on a surface lined with paper towels to drain any excess oil from the pancakes, then serve alongside some roasted meat (preferably duck) and/or vegetables.