Grilled Bacon Scallion Pancakes

These flaky, buttery discs put a twist on the classic scallion pancakes. The bacon brings extra savoriness, while grilling makes them nicely crisp and slightly charred.

Ingredients for pancakes:

2 cups of all-purpose flour

1 cup of hot water

Sesame oil

6-8 scallions

1 tsp salt

4-6 slices of bacon

Dipping sauce:

Soy sauce

Rice vinegar

Combine the hot water, salt, and flour in a medium bowl and mix until a shaggy dough forms. If the dough is too dry, add extra water one tablespoon at a time.

Transfer the dough to a floured surface and knead until it forms a soft and silky ball of dough, around 5 minutes. Then, cover in plastic wrap and rest for 30 minutes at room temperature, or rest in the fridge for at least 12 hours.

Prepare bacon using whatever method you prefer (I used the oven). If you want do all of your cooking outside, you can even grill it on a cast iron pan using this method: https://www.tasteofhome.com/article/how-to-cook-ba...

Then, let the bacon cool slightly and reserve any rendered fat in a small bowl.

While waiting for the dough to rest, finely chop the scallions and bacon.

Divide the dough into quarters. Working with one piece at a time, roll the dough so it is as thin as possible. Combine sesame seed oil with the reserved bacon fat until there is a total of 1/4 cup of the mixture, and then brush it across the surface of the dough in a thin layer.

Roll the thin disc of dough into a rope, then form the rope into a coil. Flatten the coil into a thin disc again, then brush again with the sesame oil mixture.

This process will create lots of layers within the dough that will make the pancakes extra crispy!

Sprinkle the bacon and scallions in an even layer on the dough, then once again, roll the disc into a rope, then a coil. Flatten the final coil into a round disc roughly 7 inches in diameter.

Set your grill to its highest setting, then place the pancakes. Brush them with oil to prevent them from sticking, and occasionally flip them as you grill. Cook until the pancakes are crispy and slightly browned and charred.

Combine equal parts of rice vinegar and soy sauce in a small bowl and garnish with scallions. Cut the pancakes into wedges, and serve warm with the dipping sauce!

Inspired by recipes from seriouseats.com, Bon Appetit, and vietworldkitchen.com