Scallion Pancakes

China

Preparing these pancakes requires a little more time than you might be used to, but the result is totally worth it!

Ingredients

250 g flour

1 tsp salt

150 ml hot water

1 bunch of spring onion

1/2 clove of garlic

1 tbsp brown sugar

Put the flour, salt and hot water in a bowl and mix to a firm batter. At first you can use a spatula for this, then use your hands to knead.
Put the dough ball in a lightly greased bowl, cover and set aside at room temperature for about half an hour.
In the meantime, make the dipping sauce. put the soy sauce, vinegar, garlic, sesame seeds, some spring onion and brown sugar in a small bowl and mix well.
Flour your countertop and take the dough ball. Divide it into 4 equal parts.
Take one part and put the others away, covered under a damp tea towel.
Roll the dough onion and brush it with oil and spring onion.
Now roll this up and make a spiral out of that roll. Then roll this out again into a flat round pancake. This way the spring onion is nicely distributed through the batter and because of the oil, the pancake gets several airy layers.
Put a little oil in a (cast iron) pan and pack the pancakes one at a time for a few minutes per side, until they turn a little golden brown and crispy at the edges.
Cut the pancakes into triangles and serve with the dip sauce you just made.
Top with spring onion and sesame seeds