- Level: Intermediate
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 4 servings (two 8-inch pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 658 mg
These pancakes are a fluffier, larger style of pancake than the common thinner pan-fried flaky scallion pancakes. Molly was forever changed when at a restaurant in Brooklyn she ordered scallion pancakes and got these…so she had to re-create them. She says they make excellent sandwich bread.
- Level: Intermediate
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 4 servings (two 8-inch pancakes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 678
- Total Fat
- 18 g
- Saturated Fat
- 2 g
- Carbohydrates
- 110 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 20 g
- Cholesterol
- 0 mg
- Sodium
- 658 mg
Ingredients
Directions
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast and kosher salt. Add the water, sesame oil and 2 tablespoons of the neutral oil. Mix on low speed until a shaggy dough comes together, scraping down the sides as necessary. Increase the speed to medium and knead for 8 to 10 minutes until the dough is soft and smooth and it pulls away from the sides of the bowl. Remove the dough from the bowl, divide in half and transfer each portion of dough to an oiled bowl. Cover with plastic or a clean towel and allow to double in size, about 1 hour.
- Turn out the doughs, one at a time, onto a lightly floured surface. Roll each into a 14-inch circle that is about 1/4 inch thick. Brush the surface of each with a thin layer of sesame oil and then scatter the scallions equally over each. Roll each into a tight jelly roll. Gently stretch each log and then coil into a spiral snail shape. Press to flatten slightly and set on a dusted baking sheet. Cover with plastic or a clean towel and allow to proof for 20 to 30 minutes or until puffy.
- Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F.
- Heat an ovensafe, 8-inch nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of neutral oil, swirl it around and heat until shimmery. Take one of the pancakes and flatten with your hands to the size of the pan. Brush the top with water and sprinkle with 3 tablespoons of the sesame seeds. Place the pancake in the oil, sesame-side facing up, and cook for 4 to 5 minutes (you can swirl it around but try not to disturb it too much), until the underside is deep golden. Flip with a spatula, transfer to the oven and bake for 10 minutes or until both sides are deep golden and it sounds hollow when you tap on it. Invert onto a rack and cool for a few minutes. Slice and sprinkle with flaky salt to serve. Repeat with the remaining dough, neutral oil and sesame seeds. Leftovers can be wrapped tightly in plastic or stored in an airtight container in the refrigerator for up to 2 days.
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