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- 2½ cups all purpose flour
- 1 cup warm water
- Oil for the pancakes, such as vegetable or canola
- Coarse kosher salt
- 1 bunch scallions (green part only), small pieces
- Cooking oil for the pan
- 6-8 eggs
- Prepare the dough and let it rest: Mix 2½ cups flour with 1 cup of water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is very smooth and elastic.
- Coat this ball of dough lightly in oil and put it back into the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
- Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board).
- Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle of at least 12x9 inches.
- Set the green onion on your work surface along with a small bowl of kosher salt.
- Top the dough: Lightly brush the top of the dough with oil, and then sprinkle it evenly with chopped scallions and kosher salt.
- Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long “snake” of rolled-up dough.
- Cut the dough snake into two equal parts.
- Coil the dough and let it rest: Take one of dough snakes and coil into a round dough bundle. Let it rest for at least 15 minutes, and ideally longer, while you repeat this process with the rest of the dough.
- Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.
- Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn.
- Cook for 2 minutes on one side, then flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.
- Break one egg and put on the pancake, spreading it out evenly, then turn again. Lightly cook side of the pancake with the egg. Repeat these steps with the rest of the pancake dough coils.
- To Serve: Cut the pancake into wedges with a pair of kitchen scissors and serve immediately with dipping sauce, hoisin sauce or by itself.
Make-Ahead Tip: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Make sure the dough is oiled and well covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.
Yield: 6-8 Servings