Simple Seasonal Gourmet


Eleonore is off on exciting adventures this month and has asked me to step in to share recipes for her. – Editor Bonni

Each weekend as I set up at the Waupaca Farmers’ Market to sell my baked goods, I look forward to shopping from my farmer friends there. This time of year the pickings can seem a bit slim. But radishes, tender young salad turnips, greens, green garlic, early herbs and scallions are plentiful. And, so, this is when I make these chewy, delicious scallion flatbreads. I hope you enjoy them (and their crazy good dipping sauce) as much as I do!


Dipping Sauce

2 T. soy sauce

1 scallion, thinly sliced

1 T. water

2 tsp. rice vinegar

1 tsp. honey (or sugar)

1 tsp. toasted sesame oil

pinch of red pepper flakes or a dash of your favorite hot sauce


1 1/2 cups all-purpose flour, plus one T.

3/4 c. boiling water

7 T. vegetable oil

1 T. toasted sesame oil

1 tsp. kosher salt or 3/4 tsp. table salt

4 scallions, thinly sliced


For the dipping sauce: Whisk all the ingredients together in a small bowl and set aside.

For the pancakes: Using a mixing spoon, mix together the 1 1/2 cups of flour with the hot water to form a rough dough. When cool enough to comfortably handle, transfer the dough to a lightly floured counter or table and knead until a tacky but not sticky ball of dough forms. This will probably take no more than five minutes. The dough won’t be perfectly smooth. Cover it loosely with plastic wrap or a waxed paper and set it aside to rest for 30 minutes.

While the dough is resting, whisk together 1 T. of the vegetable oil, all of the sesame oil, and the remaining 1 T. of flour. Set aside.

Put a 10-inch heavy skillet, preferably cast-iron, over low heat. Divide the dough in half, wrap one half back in the plastic or waxed paper and set aside. Roll the remaining dough into a 12-inch round on the lightly floured counter/table. Drizzle with 1 T. of the oil and flour mix, and use a pastry brush or your fingertips to spread that evenly over the entire surface. Sprinkle with half of the salt and half of the scallions.

Roll the scallion and salt covered dough up into a tight cigar, then coil that up into a tight spiral snail shape, tuck the end underneath, and flatten the coil out with your palm. Cover it with plastic and then repeat the process with the other half of the dough, oil/flour mixture, salt and scallions.

Roll the first spiral into a 9-inch round. Cut a 1/2-inch slit in the center of the pancake and cover it with plastic/waxed paper. Repeat with the second pancake. Put 2 T. vegetable oil in the warm skillet and increase the heat to medium low. Place the first pancake into the skillet (you should hear the oil sizzle). Cover and cook, shaking the pan slightly every once in awhile, until the cake is slightly puffy and golden brown on the underside – maybe one to one-and-a-half minutes. Drizzle 1 T. vegetable oil over the pancake and again, using a pastry brush or your fingertips, spread the oil all over the pancake. Carefully flip the pancake over, cover, and cook for another 1 to 1 1/2 minutes. Uncover the skillet and cook until the bottom of the cake is golden brown and crispy, another 30 to 60 seconds longer probably. Transfer to a wire rack or paper towel, and repeat with the remaining vegetable oil and pancake. Cut each pancake into 8 pieces and serve with dipping sauce.

Note: While I find it to be a bit of a sacrilege, other people in my circle find these to be just as tasty with sour cream or ranch dressing instead of the dipping sauce detailed above. I imagine that salsa would be a fine choice as well. r

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