Just made these Scallion Pancakes for my sons to try. They were easy and quite a hit!
Allergy-Free Scallion Pancakes
18 oz (about 4 cups) of all-purpose flour
1 1/2 cups room-temperature water
1 Tbsp safflower oil
1 1/2 cups thinly sliced scallions
8 teaspoons canola oil
To prepare dough: lightly spoon flour into dry measuring cups, leveling with a knife. Place flour in a bowl and add water, stirring until soft dough forms. Turn dough onto lightly floured surface and knead 10 minutes or until smooth and elastic. Place dough in a bowl coated with cooking spray and cover with plastic wrap. Place in the refrigerator and allow to rest overnight.
Turn out dough on a lightly floured surface. Roll dough into an approximate 16 x 12 inch rectangle. Brush with safflower oil and spread scallions over rectangle. Roll up dough length-wise to make long log. Divide dough (crosswise) into four sections. Working with one portion at a time (while covering remaining portions with plastic wrap), roll dough into 12 inch log, twisting each end in opposite directions 4 or 5 times. Wrap the log around itself to form a coil, tucking the outside end beneath the coil. Using a rolling pin, roll the coil flat until a little less than 1/4 inch thick. Repeat with other three sections to make 3 more pancakes and spray all 4 with cooking spray.
Heat 2 teaspoons of canola oil in a large nonstick saute pan over medium heat. Cook one pancake at a time for 3 minutes on each side (or until golden brown) adding more canola oil as needed before each new pancake. Remove from pan; cut each pancake into 4 wedges and serve immediately with soy sauce for dipping.