Scallion pancakes

Ingredients

• Wheat flour

  White, all-purpose, enriched, bleached

  ⅓ cup or 42g

• Water

  Plain, clean water

  ³⁄₁₆ cup or 39g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tsp or 9g

• Salt

  Table

  ½ tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Slowly pour the water into the flour, mixing constantly, until a dough forms.
2. Knead the dough until it becomes less sticky.
3. Cover the dough so it doesn't dry out and let it rest for about 30 minutes.
4. Roll out the dough as thinly as possible.
5. Oil the dough.
6. Chop the scallions and sprinkle over the dough.
7. Roll it up tightly, then wind it into a coil.
8. Roll it out again, to the desired thickness.
9. Fry in a pan over medium-high heat.
10. When the pancake's color starts to change, flip it. Cook for a few minutes until it is done.

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