Dream Pancake Restaurant Destiny

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When I daydream I picture myself owning a sliver of a restaurant where I sell only meat pancakes and green onion pancakes | 葱油饼 out of a takeout window. People would line up down the street waiting for hot, crispy triangles wrapped in wax paper. White Boyfriend stands on the corner twirling a fobby sign at passersby while I roll out circles of dough perma-covered in a light dusting of flour. 

Then I remember I have two mortgages. 

So instead, I'll just pass along my recipes and hope you fulfill my pancake destiny. 

Begin with simply warm water and flour. After all my posts you better know how to make a dough by now. Let that dough baby rest for 15 minutes until it relaxes and no longer looks like a teenager with bad acne. 

Your dough will make two pancakes. Start by rolling one piece out to a thin round. Drizzle with oil and spread evenly. I like to top with a generous amount of green onions, but you can always do less. Sprinkle with salt and follow steps 3-6 to roll out into a pancake. Pay attention because the technique is a little different from making meat pancakes. At step 5 you want to give the dough another little break to rest. He gets tired very easily. This will make it easier to roll out into a thin pancake. Do the same thing with the other piece of dough. 

Finally, cook in hot oil over medium heat in a cast iron skillet until golden brown on both sides. Serve immediately to your long line of customers standing at the window. Remember to tip White Boyfriend out because he's been twirling that sign for hours. 

For the straight-up green onion pancake recipe, click here.