Not a breakfast pancake, more like a scallion or sesame pancakes. (For me, those are a must on all chinese take out orders.) These are made with ramps.
Oh, ramps. Would I go as crazy for them if they're availability was longer than 2 weeks? Possibly not. Every year we pick up a bundle or two at the farmers market and then the question is: What are we going to make with the ramps? Last year it was pasta. This year, it's pancakes!
Ramps, if you're unfamiliar, have a garlic and onion flavor with purple tinged whites and long delicate leaves. All parts are edible. If you can't find ramps, use leeks or scallions. No problem.
Chinese Takeout Style Ramp Pancakes
1 1/2 cup all purpose flour, plus more for kneading
1 teaspoon salt
1/2 cup almost hot water
6 ramps, greens only, chopped (you can use the whites but the taste will be strong)
high heat oil, grapeseed, peanut....
Combine flour, salt and warm water in a bowl. It will be shaggy. Work with your hands, kneading for 5 minutes or so until smooth. Oil a small bowl with sesame oil,place dough in bowl, turn to coat, cover with plastic wrap or damp towel to rest. Let rest 30 minutes. Turn dough out onto lightly floured surface, Cut into 8 pieces. Roll each piece out into a 6 inch round, brush with sesame oil and sprinkle lightly with chopped ramps. Roll up into a tube and curl around into a pinwheel. (Imagine your winding your hair up into a bun.) Flatten bun out with rolling pin about 6 inches across.
Heat 1/4 inch high heat oil in a small skillet over high heat. Once hot, add a flattened dough round, cook 20 seconds, or until golden brown, on each side. Transfer to paper towel and brush with soy sauce. Finish with remaining dough rounds. Serve with sauce of soy, lime juice and a dash of sesame oil.