Green Onion Pancakes

Step 1:Pour the boiling water over the flour in a medium bowl and mix as best as you can, until the dough is evenly moistened. Let cool for a few minutes.

Step 2:Turn the dough out onto a lightly floured surface and knead until it is smooth and satiny, about 5 minutes. Re-flour the surface and your hands as necessary to prevent the dough from sticking. Return the dough to a bowl, cover with a kitchen towel and let rest for 30 minutes.

Step 3:Stir the sesame oil and vegetable oil together in a small bowl. Set aside.

Step 4:Cut the dough into 8 equal portions and roll each into a ball. Flatten each ball and roll each portion of the dough into a circles 5 to 6 inches in diameter and about 1/8-inch thick. Brush the dough circles with a thin film of the reserved oil and sprinkle each with 1/8 tsp salt.

Step 5:Roll each dough circle into a cylinder (like a jellyroll). Coil the dough cylinder into a round patty and tuck end of dough cylinder under the patty.

Step 6:Lightly dust your work surface with flour. Roll the patty out to a 1/8-inch-thick circle, dusting with more flour as necessary to prevent sticking. Repeat with the remaining dough.

Step 7:Heat a skillet wide enough to fit a cake comfortably over medium heat until hot. Add 1 tablespoon of oil and swirl to coat the bottom (I actually used an electric griddle to make 4 at the same time and it worked beautifully). Slip a cake into the skillet, cover and cook, turning once, until golden brown, about 2-3 minutes on each side (if using a griddle, just cover with large peice of foil; this creates a little steam to cook the pancakes). Repeat with the remaining cakes, adding more oil as needed. Slice each pancake into 6 wedges and serve hot.