Savory Scallion Oil Pancakes

1. Mix the Dough

Place 1.5 cups of all-purpose flour in your stand mixer bowl fitted with a dough hook. While the mixer is running on low, stream in 0.5 cups of boiling water slowly. Use a rubber spatula to periodically scrape any flour towards the center of the bowl, ensuring all flour gets incorporated.

2. Hydrate the Dough

Once the mixture forms a shaggy dough, begin adding 2 to 3 tablespoons of cold water, one tablespoon at a time, until the dough starts to lift off the sides of the bowl.

3. Knead the Dough

When the dough looks cohesive and starts to lift off the bowl sides, take it out and knead it by hand on a lightly floured surface for about 5 minutes until it becomes soft and smooth. If the dough feels sticky, sprinkle a bit more flour as needed.

4. Divide and Rest Dough

Divide the dough into 8 equal pieces and roll them into balls. Brush each ball lightly with neutral oil to prevent drying out, cover them with a damp cloth or plastic wrap, and let them rest for 45-60 minutes.

5. Prepare the Pancakes

To test if the dough has relaxed properly, gently flatten one dough ball with your palm. If it stays flat without springing back, it's ready to be rolled out. Take a dough ball and, using a rolling pin, roll it out into a 4x9-inch rectangle on a lightly oiled surface. Brush the surface of the dough with a bit of neutral oil, then sprinkle a pinch of fine sea salt and about 2 tablespoons of finely chopped scallions over the dough.

6. Shape the Pancakes

Next, roll the dough up from one long edge to the other to form a cigar shape, pressing the seam to seal it. Coil the cigar-shaped dough into a spiral and tuck the ends underneath to form a disc. Brush the disc with a little more oil, then use the rolling pin to gently roll it out into a pancake about 4-5 inches in diameter. Repeat this process with the remaining dough balls.

7. Cook the Pancakes

Heat 2-3 tablespoons of neutral oil in a cast-iron or nonstick pan over medium heat. Once the oil is hot, cook two pancakes at a time, frying each side for about 3-4 minutes until they are golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.