CHIVE AND CHEESE PANCAKES
2 cups flour
¾ cup + 2 tablespoon boiling water
¼ cup olive oil
1 teaspoon salt
1 teaspoon garlic powder
2 cups chopped chives (or scallions)
2 cups shredded cheddar cheese (or your favorite flavor)
4 tablespoon vegetable oil
The Dipping Sauce:
1 teaspoon sugar
1 clove garlic, minced
½ teaspoon ginger, minced
2 tablespoon soy
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon water
To make the dough, combine the flour and boiling water in a medium boil and stir to combine. When the dough comes together and is cool enough to handle, begin kneading with your hands. The dough will be a little sticky but keep kneading for at least 8-10 minutes until a smooth soft ball forms. Wrap in plastic wrap and let rest on the counter for 15-20 minutes while you prepare the filling ingredients and dipping sauce.
To make the sauce, combine all of the ingredients in a small bowl and whisk until the sugar is completely dissolved.
When the dough has rested, cut it into 4 equal pieces. Lightly dust your countertop and rolling pin with flour and flatten one of the pieces into a disc with your hand (keep the other 3 pieces covered with plastic wrap until ready to use). Roll the dough into a very thin round about 12-13” in diameter, flipping over and dusting with flour periodically as needed.
Brush the dough all over with a thin layer of the olive oil. Cover with ½ cup of the chopped chives, ½ cup of the shredded cheese, and season all over with ¼ teaspoon each of the salt and garlic powder).
Starting at one side of the dough, very tightly roll it into a long rope, pulling and tucking so that everything is very tightly incorporated. Then, take one end of the ‘rope’ and curl it into itself forming a round flat spiral that looks like a coil. You might need to seal the end of the dough to itself with a little bit of water. Flatten that coil with your hand to make a disc and then roll it out with the rolling pin into a 6-7” disc. Repeat with the other 3 pieces of dough.
Heat 2 tablespoons of the vegetable oil in a large skillet, over medium high heat. Add a pancake to the oil (or 2 if your pan is large enough) and cook until golden brown on both sides, flipping periodically for a total cook time of 3-4 minutes.
Cut into wedges and serve with the dipping sauce on the side.