SCALLION PANCAKES: KING ARTHUR STYLE

I am not being paid to say this (although I would love it if I were) but King Arthur's Whole Wheat Baking Book is one of my absolute favorite cook books. There are so many amazing recipes in there. I have not had one turn out bad yet. They seem to be very accurate. The fact that they get more whole grain in without taking taste out is so awesome. If I were to pick only five cookbooks out of the 100 I have, I would pick this one for sure. Yeah the other four Joy of Baking, Gourmet's Cookbook, Dorie Greenspans Baking: From My Home To Yours, Ball Canning and Preserving. I think those are the ones I turn to constantly.

Tonight I made Scallion pancakes, whole wheat style. They were amazing. Very easy and extremely tastey. The dip was amazing as well.

SCALLION PANCAKES
Based on the recipe from King Arthur Whole Grain Baking

2 1/4 cups unbleached flour
2 cups whole wheat pastry flour
2 cups water
1/2 cup peanut oil
pinch of salt
Kosher salt
2 cups green onions/scallions, sliced thinly

In a mixer combine flours and add water and pinch of salt. Continue mixing the dough on low for about six minutes. Remove dough and place on oiled surface. Coat hands with oil to keep this sticky dough from adhering to your hands. Cut dough into six parts. Roll each part into a ball. Flatten ball out to about 8 inches and rub about a teaspoon of oil on top. Sprinkle with scallions and a little kosher salt. Roll up the round in to a log. Turn log into a coil. Flatten to an eight inch round again. Carefully lift and place on hot skillet. Heat until lightly browned. Serve with dipping sauce.

Dipping Sauce
Based on King Arthur's recipe

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
1 garlic clove minced
1 teaspoon grated ginger
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sesame seeds

Combine all and whisk.