Recipe // Plant-Based Scallion Pancake

Ingredients:

Dough

→ 2c all purpose flour
→ 3/4c hot water
→ ½ tsp salt

Filling

→ 6-8 green onion finely sliced
→ 1/4c flour
→ 1/4c sesame oil (or olive oil) + extra for frying
→ ½ tsp salt

Dip

→ 2 tbsp tamari
→ 2 tbsp rice vinegar
→ 1 tbsp agave or maple syrup

Directions:

→ In a large bowl add the flour and salt then whisk to combine. Add your hot water slowly, stirring with a fork as you pour. Mix until the water has fully been incorporated. Knead the dough for about 5 minutes until a firm ball has formed. Cover and let sit for 20 minutes.

→ While the dough is sitting, make the filling by adding the sliced scallions, flour, oil, and salt into a bowl. Stir until flour has mixed with the oil to create a paste with the scallions. Set aside and make your dip by adding tamari, rice vinegar and agave into a bowl.

→ Divide the dough into 6 even balls. Using one ball of dough, roll it flat into a rectangle. The dough should be thin enough to see your hands shadow behind it. Add a couple spoonfuls of the scallion mix and spread evenly and roll up lengthwise. Then wrap it into a swirl, and roll out into a pancake.

→ Preheat a cast iron over medium heat and add 2 tbsp oil. Fry each side of the pancake until golden. About 3-4 minutes. Plate up and serve immediately!