Flakey Green Onion Pancakes for Dee

I saw a post yesterday that a blogging friend of mine - Dee from On the Move - In the Galley - had succumbed to cancer this month. I rarely use the f-word, but, I seriously wanted to scream 'F--- you, cancer!'

Her husband shared on social media: "I am sad to tell all Diane's close friends that my beloved wife and friend of forever passed away on October 16, 2018 of Sarcoma. She asks all of you to take only a moment or two to remember her and her Galley, and then move forward in your own world of international cooking. Create something special for the "Onthemove-in the Galley" and friends to enjoy and send a taste to Dee. She will still be in the Galley!! - Ron Parypa, Husband Still Close At Hand in the Galley"

I spent some time re-reading her posts and decided to make one of her more recent posts: Flakey Scallion Pancakes. I had made them before, starting with this recipe while Dee used this one as her starting point.

My Enthusiastic Kitchen Elf has made a version before, too, back in 2012. Wasn't he cute?!? Flash forward six and a half years and I had to make them because he was busy with homework. Mine barely differed from his, except that I didn't have Spring onions, I only had green onions. Still tasty...

Ingredients

• 2 C flour, plus extra for dusting work surface
• 1 C boiling water
• toasted sesame seed oil, for brushing and cooking
• 1 C thinly sliced green onions + more for garnish

Procedure
Place flour in large mixing bowl and slowly add in the boiling water until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. Place in a bowl, cover with a damp towel, and allow to rest for 30 minutes at room temperature.

Divide dough into four even pieces and roll each into a smooth ball. Working one ball at a time, roll out into, roughly, an 8-inch disk. Paint a very thin layer of sesame oil over the top and roll into a jelly roll; twist roll into a tight spiral, tucking the end underneath; flatten gently, then re-roll into an 8-inch disk.

Paint with another layer of sesame oil, sprinkle with 1/4 C green onions, and roll up like a jelly roll again.

Twist into a spiral, flatten gently, and re-roll into a 7-inch disk. Repeat with remaining pancakes.

Heat a splash of sesame oil in a large flat-bottomed pan over medium-high heat until shimmering and carefully slide the pancake into the hot oil. Cook until the first side is an even, golden brown, about 2 minutes. Flip carefully with a spatula taking care not to splash the oil and continue to cook, shaking pan gently, until second side is an even, golden brown, about 2 minutes longer. Drain on a paper towel-lined plate.

Cut into wedges and sprinkle with more green onions. Repeat with remaining pancakes.

These were delicious. We served them with a spicy chile dipping sauce and thought of Dee. I loved telling the boys how the blogging community brings like-minded, sometimes adventurous, cooks and eaters together across the world!