Scallion Pancakes (traditional and gluten free)

Traditional:

-1 cup all purpose flour

-1/4 cup warm water

-olive oil

-salt and pepper

- 1 cup scallions, green part

-garlic powder

 
Directions:

1. Mix  flour with  water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly with 1/2 tbsp oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Cut the dough into 6 equal parts. Lightly spread a little flour in your working area.

3. Roll out one part of the dough  until it is a thin round shape.

4.Brush the top of the dough with oil and sprinkle it evenly with chopped scallions, salt and pepper. Sprinkle with garlic powder

5.Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough, stretch out a little bit

6.Roll out the snake shaped  dough bundle into a snail shaped pancake and with a rolling pin roll that into a flat, smooth and round pancake.

7.Heat a heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of  oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.

8. Cut the pancake into wedges with a pair of kitchen scissors or very sharp knife, and serve immediately with soy sauce or another dipping sauce.

Gluten free:

-1/2 medium head of cauliflower, chopped and then minced fine in a food processor (about 1 3/4 cup minced)
-1/4 cup water
-6 scallions, chopped (green and white portions, about 2/3 cup chopped)
-1/4 cup finely minced onion
-2 eggs
-salt to taste (1/4 teaspoon to start)
-2 tablespoons coconut oil

1. Bring the water to a boil over high heat in a medium saucepan. When it's boiling, place the cauliflower in, quickly stir it, cover the saucepan, and turn off the heat. Set a timer for 10 minutes to let the cauliflower steam. Afterwards, drain the cauliflower in layered cheesecloth, being careful to really squeeze out all the moisture (I had to let it cool a bit first, ouch!).

2. In a large bowl, beat the eggs. Whisk in the scallions, onion, cauliflower, and salt. Heat the coconut oil in a large skillet over medium heat until it shimmers. Put all of the egg mixture in and spread it around. Let it cook for 5 minutes or until it's golden brown. Flip the pancake by sliding the pancake (browned side still down) from the pan onto a large plate, invert the fry pan onto the plate and flip both together back onto the stove, making it so that the uncooked side is now at the bottom. (this flipping method takes some practice and care -- and definitely remove excess oil from the fry pan before inverting it -- can also flip with large spatula)

3. Cook it for another 3 minutes or so until its golden brown. Slide it out onto a wire rack to keep the bottom crispy and sprinkle over some extra salt to taste. Serve immediately and dip into your favorite sauce. (Sriracha mixed with mayo is superb)