This recipe goes with: Crispy Duck à l'Orange with Lime-Scallion Pancakes
3 cups (about 12 oz.) self-rising flour
3/4 cup plus 2 Tbsp. boiling water
1/4 teaspoon kosher salt
1/2 cup chopped scallions (about 1 small bunch)
2 teaspoons lime zest (from 2 limes)
9 tablespoons plus 1 tsp. vegetable oil, divided
1/2 teaspoon flaky sea salt
How to Make It
Process flour, boiling water, and salt in a food processor until dough pulls away from the sides of the food processor and is smooth, about 1 minute, stopping to scrape down sides of bowl after 30 seconds. Transfer to a clean work surface, and knead until smooth, about 8 minutes. Press dough into a 1-inch-thick disk; cover and let stand at room temperature 20 minutes.
Stir together scallions and lime zest in a small bowl. Transfer dough to a clean surface; pour 2 tablespoons of the oil over dough, and turn to coat all sides. Roll or press dough into a 1/2-inch-thick rectangle. Brush top with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the scallion mixture. Fold dough rectangle in half, and roll or press again into a 1/2-inch-thick rectangle. Brush with 1 teaspoon of the oil, and top with 2 tablespoons of the scallion mixture. Repeat process 2 more times, ending with folding dough rectangle in half. Roll or press into a 12- x 8-inch rectangle (about 1/4 inch thick). Cut dough into 6 (4-inch) squares. Let stand 20 minutes.
Heat 1/4 cup oil in a large nonstick skillet over medium-high. Cook pancakes, 2 at a time, until golden brown, about 3 minutes per side, adding remaining 2 tablespoons oil as needed. Sprinkle with sea salt; cut pancakes in half diagonally into triangles before serving.
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