If tortillas are to Mexican food culture, then scallion pancakes are the Chinese equivalent.

This recipe comes from the San Francisco Cooking School. I highly recommend serving with a sweet and spicy soy sauce. I have also served scallion pancakes with fried eggs and chili crisp as a hearty breakfast.

Ingredients

• 2 cups all-purpose flour, plus two tablespoons extra

• 1 cup very hot water

• 1/4 cup sesame oil

• 1 bunch scallions, thinly sliced

• 1/4 cup vegetable or canola oil

• 2 teaspoons sugar

• 1/4 cup soy sauce

Makes 4 Pancakes

Directions

1. Place flour in bowl a bowl. slowly drizzle in about 3/4 of boiling water. Whisk for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge. Combine all the sauce ingredients and set aside at room temperature.

2. Divide dough into 4 even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on either a lightly floured surface, or an oiled surface. Paint a very thin layer of sesame oil over the top of the disk. Sprinkle with scallions. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand and roll into an 8-inch disk.

3. Heat oil in an 8-inch nonstick or cast-iron over medium-high heat until shimmering and carefully slip pancake into the hot oil. Gently shake the pan while the pancake cooks until it is golden brown, about 2 minutes per side. Drain on rack or paper towels. Season with salt and cut into 6 wedges.

4. Serve immediately with dipping sauce (soy sauce + sugar).