Scallion Pancakes

2 cups all purpose flour (or gluten free flour)

¾ tsp salt

¾ cup warm water

1 ½ cup finely sliced scallions – green part only (save the white parts for the bibimbap)

4 tablespoons cooking oil

Sesame oil for brushing

Combine flour salt and water to make a dough. If too dry, add a little more water, 1 teaspoon at a time.

Kneed the dough for 4-5 minutes, until smooth

Shape into a ball and cover with saran at room temperature for 20-30 minutes

Divide into 4 equal portions and roll them into balls

On a lightly floured surface, roll one ball into a disk

Brush with a little sesame oil and sprinkle with a good handful of scallions

Then, roll the circle into log (like your are rolling up sushi), and curl the log into what looks like a snail shell. Then take this and roll out into another disk. Some scallions will poke out and that is fine.

Repeat until all the dough is rolled out

Heat cooking oil over medium heat in a saute pan and pan fry each pancake for 2-3 minutes per side