Dairy-Free Scallion Pancakes

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour and the 1 cup of boiling water. Stir with a spoon until the mixture looks shaggy and no dry flour remains.
2. 2Add the 0.5 cup of cold water to the bowl. Mix and then knead the dough in the bowl for 5-7 minutes, or until it becomes smooth and elastic. Cover the bowl and let the dough rest at room temperature for 30 minutes.
3. 3While the dough rests, finely chop the 1 bunch of scallions.
4. 4Lightly dust a clean counter or large cutting board with a little flour. Place the rested dough on the dusted surface and roll it out into a thin rectangle, about 30.48 × 45.72 cm. Brush the entire surface of the dough evenly with 0.25 cup of the 0.5 cup of vegetable oil, then sprinkle evenly with the 1 teaspoon of salt and the chopped scallions.
5. 5Starting from one of the long sides, tightly roll up the oiled and scallioned dough into a long log. Gently twist the log to seal it. Then, carefully coil the log into a flat spiral shape, tucking the end underneath. Flatten the spiral gently with a rolling pin until it is about 0.635 cm thick.
6. 6Heat the remaining 0.25 cup of vegetable oil in a large skillet (about 25.4-30.48 cm) over medium-high heat until it shimmers. Carefully place the flattened spiral into the hot oil. Cook for 4-6 minutes per side, until the pancake is golden brown and crispy. You should hear a gentle sizzle as it cooks.
7. 7Remove the cooked pancake from the skillet and place it on a plate lined with paper towels to drain any excess oil. Let it cool for 2-3 minutes before slicing. Cut the pancake into wedges and serve immediately.

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