Cilantro Scallion Pancakes

Description

Source: COOK COLOR - MARIA ZIZKA

Earthy forest green, with hints of golden brown, these savory pancakes taste best eaten hot and crisp straight from the skillet.

Ingredients

• 1 bunch cilantro
• 1 tablespoon toasted sesame oil, plus more for brushing
• Fine sea salt
• 3 cups (375 g) all-purpose flour, plus more for dusting
• ¾ cup (180 ml) boiling water
• 8 scallions, thinly sliced
• Vegetable oil, for cooking

Directions

1. Rinse the cilantro and, while it’s still dripping wet, put it in a food processor, stems and all.
2. Add the sesame oil and a pinch of saltand purée.
3. Transfer the cilantro purée to a large bowl and add the flour.
4. Pour in the boiling water and stir with a wooden spoon until a soft dough forms.
5. Turn out the dough onto a floured work surface and knead until it’s smooth and elastic, about 5 minutes.
6. Cover with a clean kitchen towel and let rest for 30 minutes.
7. Divide the dough into 8 equal pieces.
8. Using a floured rolling pin, roll each piece into a round about 8 inches (20 cm) in diameter.
9. Brush with a thin layer of sesame oil, scatter about 1 tablespoon of the scallions on top, and sprinkle with a big pinch of salt.
10. Roll up the dough to form a rope, then coil the rope around itself.
11. Flatten the coil to an 8-inch (20 cm) round about 1/8 inch (3 mm) thick.
12. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat.
13. Cook the pancakes one at a time until golden and crisp on the first side, 2 to 3 minutes.
14. Flip and cook on the other side until golden and crisp, 2 to 3 minutes more.
15. Serve hot.

Yield: Makes eight 8-inch (20 cm) pancakes