Scallion Pancakes

Over lunch the other day, the girls from work admitted they had never has scallion pancakes.  Even though I DESPISE Chinese food, I do love these simple pancakes, and Meghan has been cooking them up ever since I got her an Asian cookbook for her bridal shower.  I HAD to make them, and whipped up a batch as soon as I got home from work that day!

(Note: They don’t taste half as good reheat, so eat them as soon as they’re cooked)

2 cups whole wheat flour (I will admit, I’m sure white flour works much better, but I still refuse to use it!)

1 cup boiling water

1 1/4 cup scallions, chopped

5 tbsp extra virgin olive oil

1 tbsp fresh parsley, chopped

1/2 tsp sea salt

1/8 tsp black pepper

• Pour flour into a large bowl, and slowly pour in boiling water, continuously stirring the entire time
• Knead flour mix until water and flour are completely blended, and roll into a ball
• Cover bowl with a damp towel and let sit for 30 minutes
• After 30 minutes, roll out dough into a large circle, about the size of a pizza
• Evenly distribute 1 tbsp oil on top of dough, then layer the scallions and parsley on top.  Sprinkle with sea salt and pepper
• Roll dough into a snake, so it forms what looks like a jelly roll
• Cut snake into 4 even sections
• Mold each of the 4 sections into a pancake, rolling out each one until think and about 6 or 7 inches in diameter
• On medium/high heat, heat 1 tbsp of oil PER pancake and cook, 2 minutes on each side until golden brown