1 bunch scallions
1 bunch chives
½ bunch cilantro
2 cup AP flour
1 cup hot water
1 tsp salt
⅛ cup vegetable oil
1 tsp sesame oil
Chop scallions, chives, and cilantro as small as you’d like and set aside.
Mix the vegetable oil and sesame oil in a small bowl, set aside.
Food processor: add flour and 1 tsp salt and start the processor, gradually adding 3/4 cup of hot water through the opening in the lid. If you don’t have an opening, add the water before starting the processor.
Knead: Mix flour and salt, then gradually add 3/4 cup hot water while mixing the dough with a wooden spatula. The dough will slowly start to stick in pieces after some time.
Add additional water if the dough is not sticking.
Lay out the dough on your workspace and knead for a few minutes until you can easily shape into a ball.
Place the dough in a bowl and cover with Saran Wrap or a damp paper towel for at least 30 minutes.
Add flour to your workspace and split the dough into 4 pieces once rested. Leave 3 in the bowl and cover again.
Flatten and roll out the dough as thin as possible and brush 1/2 tsp of the vegetable/sesame oil mix all over the dough.
Spread a handful of scallions, chives, and cilantro on the oiled dough. Optional: sprinkle salt.
Roll the dough into a tight log from one end to another.
Roll the dough into a spiral and tuck the open end underneath the spiral. Flatten the spiral with your hand.
Roll the spiral out as much as possible without totally flattening. It’s okay if the greens start to burst out! They will get nice and crispy in the pan.
Complete the process for the rest of the pancakes and cover when done.
Heat a skillet on medium heat and add 1/2 tsp of vegetable oil.
Add the pancake and fry on each side for 3-4 minutes until slightly charred on each side.
Remove, cut into 4 pieces each, and enjoy with your favorite dipping sauce! I usually make mine with soy sauce, rice wine vinegar, chili oil, sesame seeds, and fresh cilantro.