Scallion and Olive Pancakes
Dipping Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar or (balsamic vinegar)
- 1 tablespoon brine from green olive can
- 1 teaspoon minced ginger
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
Pancakes:
- 2 cups flour
- 3/4 teaspoon salt
- 1 cup boiling water
- 10 medium California green and black ripe olives, sliced
- 4 green onions, minced
- 1 tablespoon minced cilantro
- 2 tablespoons sesame oil
- 1/4 cup cooking oil
- Additional sliced olives for garnish
Directions
Stir together all dipping sauce ingredients in a small bowl; set aside. Stir together flour and salt in a large bowl. Slowly stir in boiling water until a soft dough forms. Knead several times on a floured board then cover with plastic wrap and let rest for 30 minutes. Stir together olives, green onions and cilantro. Transfer to a paper towel lined plate and press lightly to remove excess moisture. Divide into 6 equal portions. Divide dough into 6 equal pieces. Roll 1 piece into a 7-inch circle on a floured board and brush lightly with sesame oil. Sprinkle with 1 portion of olive mixture. Roll up then twist into a spiral and tuck the end underneath. Flatten gently with your hand, then roll into a 5-inch disc. Repeat steps, then repeat with remaining dough and olive mixture. Place about 2 teaspoons oil in a skillet set over medium heat. Add 1 pancake and cook for 3 to 4 minutes or until deep golden brown. Turn and cook to brown the other side. Serve immediately with dipping sauce.
