Crispy Scallion Pancakes
For The Sauce:
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1/4 teaspoon agave
dash of sesame oil
1/2 teaspoon crushed red pepper flakes
For the Pancakes:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons toasted sesame oil
1/3 cup ghee (or vegetable oil) melted
1 cup hot water
1-2 bunches scallions, thinly sliced
1/2 cup vegetable for brushing and cooking
For the Sauce: In a small bowl add the rice vinegar, soy sauce, agave, sesame oil and crushed red pepper flakes. Mix well to incorporate and set aside.
For the Pancakes: Lightly oil a large mixing bowl and set aside.
In a second large mixing bowl add the flour and salt. Mix well.
Add the sesame oil, melted ghee and warm water and, using your hands, mix well. The dough will be a bit lumpy at this point.
Transfer the dough to a lightly floured work surface and using your hands, knead the dough, adding flour as needed to prevent sticking until the dough becomes smooth and well blended. Transfer the dough to the prepared mixing power. Lightly brush with oil. Cover with plastic wrap and let rest at room temperature for 1 hour.
When the dough is ready, place on a floured work surface. Divide the dough into 3 equal pieces. Working with one piece at a time, roll out the dough into an 9-inch circle. Brush lightly with oil. Sprinkle lightly with salt and top with 1/3 of the scallions.
Roll the dough away from you, forming a log. Starting at one end, wrap the dough log around itself forming into a coil shape as shown in the photograph above. At this point, cover with plastic wrap and repeat the above process with the remaining two pieces of dough.
Next, working with one coil at a time, roll out the coil to a 7-inch round. Repeat with the remaining coils.
Next, line a baking sheet with paper towel and set aside. Using a large sauté pan, add 1 tablespoon of oil and place over medium-low heat. When hot, but not smoking, add one pancake and cook, turning occasionally until golden brown and cooked through, about 8-10 minutes. Transfer the pancake to the prepared baking sheet to drain. Repeat the process with the remaining two pancakes.
To serve, slice the scallion pancakes into wedges and serve with the sauce on the side. Serve hot.