Scallion pancakes make a great party appetize when served with a dipping saue. They can be wrapped in foil and heated up in the oven. Or try them as an after-school snack for the kids. For the big kids (such as me), serve them with a cold beer. I also like them with hummus or vegan cream cheese smeared on them for breakfast. 2 ½ cups all purpose flour 1 cup very hot water (bring to a boil, pour into a measuring cup, and cool for a few minutes) 2 TBLSP vegetable oil plus a little more for frying 1 teaspoon sesame oil Kosher salt 1 bunch scallions, thinly sliced Combine the flour and water, kneading until the dough is formed. You can use a food processor if you like, but add the water slowly! Put the dough onto a lightly floured surface. Knead the dough until it becomes smooth and soft. It should feel a little spongy. Place the dough into a clean bowl and cover with a damp cloth for 30 minutes. Meanwhile, combine 2 TBLSP of vegetable oil with the sesame oil. Place the sliced scallions and salt into their own little bowls. When the dough has rested, cut it into six pieces and roll each piece into a ball. Roll one ball into a flat rectangle with a rolling pin. Brush the dough rectangle lightly with the combined oils, and sprinkle generously with salt and about a TBLSP of the scallions. Carefully roll the dough up over the onions like a cigar or rug. Curl the cigar-shaped dough into a spiral, like a snail shell and press down lightly on it with your palm to begin flattening it. With a rolling pin, roll the spiral into a disk that’s about 1/8 th inch thick. Repeat with the remaining dough balls, oils, salt, and scallions. Heat a large (10-12 inch) skillet over medium-high heat and coat the bottom with vegetable oil. Fry the pancakes one at a time for 3-4 minutes, until golden brown. Flip it over and fry the other side until it’s golden brown too, about 2-3 minutes. Repeat with the other pancakes. Place the fried pancakes on a piece of paper towel to drain off any oil. Cut each into six pieces and serve with your favorite dipping sauce. (I like a blend of equal parts miso, mirin, soy sauce, and rice vinegar.) Or just smear some mustard on them. Adapted from Cheryl Lee’s blog “Black Girl, Chef Whites.”