A no-egg pancake recipe to try when the green onions in the garden grow high.
- 1 cup all-purpose flour
- 1 cup cake flour
- 1/2 cup plus 3-4 Tbsp boiling water
- 5-6 Tbsp vegetable or canola oil, and more for cooking
- 1 tsp salt
- 7-9 green onions, chopped.
Dipping Sauce:
- 2 Tbsp soy sauce
- 2 tsp rice vinegar or white wine vinegar
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds
- 1/2 tsp chili flakes (Korean)
While mixing flours together, bring water to a boil.
Add 1/2 cup boiling water, stir or mix in stand mixer on low with kneading hook, until water is absorbed.
If dough is still dry, add more boiling water a tablespoon at a time until dough is soft and moist.
Turn out onto floured surface and knead by hand 5-6 minutes OR mix with kneading hook in stand mixer until dough forms a ball and is smooth and elastic.
Shape dough into a ball and wrap in plastic or top with an upside-down bowl and let sit 1 hour.
Divide rested dough into 8 pieces and shape into balls.
Cover balls to keep moist.
Roll out each ball on floured surface into an 8" round.
Spread each round with 2 to 3 tsp oil, sprinkle with salt, top with 2-3 Tbsp chopped onions.
Starting with 1 outer edge, roll up each round (like a cigar).
With seam toward centre, curl into a 4" whorl (a snail shape). Tuck ends under the "snail".
Press down slightly with palm to flatten, then roll to 1/2" thick and 6" in diameter.
Continue with remaining balls of dough.
If making ahead for another time, you can layer these between parchments cheese and freeze.
To Cook:
Mix all dipping sauce ingredients together in a small bowl and set aside.
Heat some oil to medium heat in a nonstick skiller.
Fry one side until bottom is cooked then flip and cook other side.
Let cool slightly on rack.
Cut each pancake into 4.
Serve with dipping sauce.
