Scallion and Kale Pancakes

Ever had savory pancakes? Oh, you've been missing out! This recipe comes from former SFDC member Kathryn Warnes -- accomplished cook and founder of Taste of Place.

Ingredients

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

Directions

In 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.