When I was a kid, the only thing I would eat from the Chinese take-out place in my town were scallion pancakes. I still love them today, and I even see versions of them at local farmers markets. Some places make them looser, more like a batter, and wrap them around eggs (just add more water and stir in the green onions instead of knead them in). I still love them stiffer,  blistered on top, flaky on the inside. I find they are a great addition to meals, similar to a biscuit or pita.  

Scallion Pancakes

4 cups flour, plus more for dusting (I used 50% sprouted wheat, 50% all-purpose)
4 tsp kosher salt
peanut, sesame, or vegetable oil
1 teaspoon red pepper flakes
2 cups chopped scallions and/or green onions
2 cups hot water

Add 4 cups of flour to a large bowl. Slowly work in one cup of hot water, incorporating 1/4 cup at a time. Stop when the dough is sticky, but still thicker than a batter.

Divide the dough into quarters.

Roll or knead each piece of the dough while mixing in the salt, red pepper flakes, scallions/green onion, and a few teaspoons of oil. I like to add a few, roll the dough into a ball, add a few more, roll it into a log, add a few more, coil the log, add a few, and roll it back into a ball. Try to keep the oil on the inside of the dough (make a depression, add a bit, and roll it in) to keep the rolling surface clean.

When you are done rolling the dough (no more than 10 min or the dough will stiffen), flatten the balls into 8-9" wide circles.

Heat oil in a large skillet. Pan fry each side of the pancake for 3-5 minutes per side.

Dipping Sauce
Mix together 1/2 cup soy sauce, half of the chopped green onion/scallions, i tsp sriracha, and 1 tsp honey or maple syrup. A splash of lime juice never hurt anyone either.