While spending time in chef school, one of the student that learned with me was always telling us about this pancake she used to get in the states and can’t find it in Israel. So, when Asian week came around, she asked the chef if we can make them. They are these airy, oniony fluffy pancakes that when you dip them in teryiaki, just an amazing appetizer.
- 1 1/2 cups of AP flour
- 1 tsp dry yeast
- 1 tsp sugar
- 1 tsp salt+ 1 tsp salt for later
- 1 tbls vegetable oil+ vegetable oil for brushing and frying
- 1 cup thinly sliced scallions
- 1/2 cup boiling water
For the Dough:
- Separate the flour into 2 bowls.
- In one bowl combine the yeast, sugar and 1 tsp of salt, to the flour. Mix well.
- In the other bowl, combine flour with the salt, oil and hot water. Mix well.
- Combine the 2 bows together until they are one dough. Cover with a towel and set aside to rise for 30 minutes.
How to roll out the pancake:
- Roll out the dough and divide into balls about the size of a golf ball.
- Flatten the dough and brush it with oil and then sprinkle some scallions over.
- Roll up the dough into a tube shape and then spiral it around itself, to make a circle.
- Pat it flat again and place in a hot frying pan. Cooked until browned on both sides