Scallion Sesame Pancakes with Warm Soy Milk

Flaky scallion-sesame pancakes, coiled and re-rolled with fragrant oil and white pepper, pair with warm soy milk. As Broth Along Imperial Way remembers, sesame smoke braided the night markets of Northern Song Kaifeng after curfew drums failed.

Serves 4

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Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 3 tbsp sesame oil
• 6 scallions
• 1/2 tsp white pepper
• 1 tbsp soy sauce
• 4 cups unsweetened soy milk
• 2 tbsp black sesame seeds
• 1 tsp salt

Instructions

1. 1Mix flour, salt, and warm water in a bowl until a soft dough forms, then knead for 5 minutes until smooth. Cover and let rest 10 minutes.
2. 2Divide dough into 4 portions. Roll each into a thin circle, brush generously with sesame oil, sprinkle with chopped scallions and white pepper.
3. 3Roll each circle tightly into a log, coil into a spiral, then roll out again into 6-inch pancakes.
4. 4Heat a large skillet over medium heat with sesame oil. Pan-fry each pancake 3-4 minutes per side until golden and crisp. Meanwhile, gently heat soy milk with a splash of soy sauce. Serve pancakes hot with warm soy milk, garnished with black sesame seeds.