Spring Onion Pancakes
1 bunch of spring onions (about 6)
White sesame seed (optional)
Combine flour and cold water, knead for about 20 minutes, until it doesn't feel wet and sticky anymore.
Split the dough into three balls, cover them with a wet towel and wait for 20 minutes.
In the meantime cut the bunch of spring onions into thin rings. If the spring onions are too thick, half or quarter them first.
Use a dough roller to flatten a ball into a 2mm thick pancake.
Sprinkle quite some salt, about half a teaspoon per pancake, and roll it into the dough.
Cover with a generous amount of oil.
Spread the spring onions all over the pancake.
Roll it into a thin long tube and close the two ends.
From the middle start twisting with two hands into the opposite direction, continue until you reach the left and right ends.
Roll it like a turd 💩, cover them with a wet towel and wait for 20 minutes.
Use a dough roller to flatten a ball into 5mm thick pancake, about 20-25 centimeters in diameter (and optionally add some white sesame seeds).
Heat the pan on a medium heat, and fry both sides of the pancake until they're golden brown.
Drizzle a copious amount of oil, about three tablespoons, around the edges of the pancake and shake the pan to have the oil get under the edges of the pancake.
Repeat for the other side of the pancake.