Earl Eats "Turkey's" Scallion Pancakes

Recently, both "Turkey" (My wife's nickname) and I noticed several recipes from cooking shows that were for Scallion Pancakes. Every recipe I found said that the Scallion Pancakes from Chinese Takeout was not very good. We both wondered what this scallion pancake was because we couldn't remember ever having one. Admittedly, when we eat Chinese food it is in the restaurant, not takeout, but we couldn't even remember seeing it on the menus. America's Test Kitchen highlighted this in a recent episode, which I insisted my wife watch and see if it was something we should try. Well, she loves scallions and had an extra day off so she decided to make some. The ingredients were very simple and the results were terrific. They resemble a quesadilla without cheese and are super flaky. The first one, which was mine was very good but my wife thought she would like them a bit crispier, and the result is the one pictured here. You can watch the episode and get the recipe here:
Scallion Pancakes from America's Test Kitchen
The recipe is also below

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"Turkey's" Scallion Pancakes from Americas Test Kitchen

by America's Test Kitchen November-27-2017

NOTE FROM THE TEST KITCHEN For this recipe, we prefer the steady, even heat of a cast-iron skillet. A heavy stainless-steel skillet may be used, but you may have to increase the heat slightly.

Ingredients

• for the Dipping Sauce
• 2 TBLS soy sauce
• 1 scallion, sliced thin
• 1 TBLS water
• 2 tsp rice vinegar
• 1 tsp honey
• 1 tsp toasted sesame oil
• for the Pancakes
• 1½ cups plus 1 TBLS all-purpose flour
• ¾ Cup Boiling Water
• 7 TBLS vegetable oil
• 1 TBLS toasted sesame oil
• 1 tsp kosher salt
• 4 medium scallions, sliced thin

Instructions

1. FOR THE DIPPING SAUCE: Whisk all ingredients together in small bowl; set aside.2. FOR THE PANCAKES: Using a wooden spoon, mix 1 1/2 cups flour and boiling water in a bowl to form a rough dough. When cool enough to handle, transfer dough to a lightly floured counter and knead until tacky (but not sticky) ball forms, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 minutes.3. While dough is resting, stir together 1 tablespoon vegetable oil, sesame oil, and remaining 1 tablespoon flour. Set aside.4. Place 10-inch cast-iron skillet over low heat to preheat. Divide dough in half. Cover 1 half of dough with plastic wrap and set aside. Roll remaining dough into 12-inch round on lightly floured counter. Drizzle with 1 tablespoon oil-flour mixture and use a pastry brush to spread evenly over entire surface. Sprinkle with 1/2 teaspoon salt and half of the scallions. Roll the dough into a cylinder. Coil the cylinder into a spiral, tuck end underneath, and flatten spiral with your palm. Cover with plastic and repeat with remaining dough, oil-flour mixture, salt, and scallions.5. Roll first spiral into 9-inch round. Cut 1/2-inch slit in center of pancake. Cover with plastic. Roll and cut slit in second pancake. Place 2 tablespoons vegetable oil in skillet and increase heat to medium-low. Place 1 pancake in skillet (oil should
sizzle). Cover and cook, shaking the skillet occasionally, until pancake is slightly puffy and golden brown on underside, 1 to 1 1/2 minutes. (If underside is not browned after 1 minute, turn heat up slightly. If it is browning too quickly, turn heat down slightly.) Drizzle 1 tablespoon vegetable oil over pancake. Use a pastry brush to distribute over entire surface. Carefully flip pancake. Cover and cook, shaking the skillet occasionally, until second side is golden brown, 1 to 1½ minutes. Uncover skillet and continue to cook until bottom is deep golden brown and crispy, 30 to 60 seconds longer. Flip and cook until deep golden brown and crispy, 30 to 60 seconds. Transfer to wire rack. Repeat with remaining 3 tablespoons vegetable oil and remaining pancake. Cut each pancake into 8 wedges and serve, passing dipping sauce separately.

Details

Prep time: 30 mins Cook time: 30 mins Total time: 1-hour Yield: 2 10" Pancakes