2 cups all-purpose flour, plus more for shaping

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon sesame oil

1/2 tablespoon vegetable oil

2 green onions, thinly sliced

Method:

1.   In a small saucepan, add 2 cups water and bring to a boil.

2.   In a medium size bowl, add flour, salt and garlic powder, using a whisk to combine. Add 1/3 cup boiling water to the flour mixture and carefully, use a spatula then your hands to combine the flour with the water. Continue to add more water until mixture holds together when squeezed in your hands, approximately 1/2 – 1 cup in total.

3.   Flour a dry clean work surface with a light dusting of flour and transfer dough on top. Using lightly floured dry hands, knead dough until it comes together and is smooth, approximately 1 – 2 minutes. Tightly wrap in plastic wrap and store in the refrigerator to rest for 30 minutes. 

4.   When ready, lightly flour a work surface and using a rolling pin, roll dough 1/4-inch thick.

5.   Using a 3-inch diameter round cookie cutter, evenly divide dough into 8 – 12 even portions.

6.   In a large skillet over medium – high heat, add sesame and vegetable oil and allow to heat, approximately 1 minute. Add pancakes in a single layer ensuring they do not overlap. Cook the first side until golden brown in color, approximately 3 minutes. Flip and cook the second side until also golden brown in color, another 2 minutes.

7.   Remove from pan transferring to a paper towel lined plate. Gently press down to remove any excess oil. Serve with green onions on top while hot. Note: Pancakes are best enjoyed while hot as their texture gets “tough” when at room temperature.

Kitchen Note:  These are a variation from the traditional Chinese pancakes so serving them with an Asian inspired (soy sauce, sesame oil, rice vinegar, sesame seeds) dipping sauce is a great addition.