Seasonal recipe: Scallion and Kale Pancakes

Ever had savory pancakes? Oh, you've been missing out! This recipe comes from SFDC member, Kathryn Warnes -- accomplished cook and founder of Taste of Place. Kathryn prepared these delicious pancakes at theBloomingdale Farmers' Market earlier this month, and market shoppers eagerly asked for the recipe.... So get yourself to your nearest farmers' market to pick up ingredients and wow your holiday guests with these soon!

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Serves 6 as a side or appetizerIngredients

• 1 1/2 cups flour, plus more for dusting
• 1/2 cup warm water
• sesame oil for frying
• 4 scallions, thinly sliced
• 6-8 large kale leaves, chopped(save kale stems for another use, like in a stirfry)
• kosher salt

DirectionsIn a large bowl, mix flour and water together to form a smooth dough. Add flour as needed if the dough is sticky.Knead dough for 5 minutes, then let rest for 30 minutes in an oiled bowl covered with a towel.Divide the dough in half. On a floured surface, roll out one half into a 1-inch thick rope. Cut this dough rope into 2-inch sections, then use a rolling pin (or if you are at the farmers' market and forget your rolling pin, the sesame oil bottle works pretty well, too) to roll each section into a small circle.Lightly brush each circle with sesame oil. Sprinkle on the scallions, kale, and salt.Roll up the topped circles and then coil them like a snail (how slow-food-like!). Use your rolling pin to roll each snail into a flat circle again. Stack your uncooked pancakes between sheets of parchment or wax paper. (You can freeze them for later cooking at this point, if you like.)Heat 2 TBSP of oil in a skillet. Cook the pancakes over medium high heat until golden brown -- about 3 minutes on each side -- then serve warm with soy sauce for dipping.