It doesn’t take that many ingredients to create this delicious treat that was found at Eating Out Loud. You’ll also find a link giving you a helpful photo tutorial. This recipe makes enough for extras to freeze for later. Make sure you use enough oil when frying or you may accidentally burn a few.

INGREDIENTS:
1 1/2 cups all-purpose flour
1 teaspoon yeast dissolved in 1/2 cup warm water + 1 teaspoon sugar to activate yeast
1 teaspoon salt
3 tablespoons vegetable oil
1 cup finely chopped scallions
1 teaspoon salt

DIRECTIONS:
Sift flour into 2 equal portions into separate bowls. In the first bowl, slowly add the yeast-water, mixing with a spatula, until a dough forms.

In the second bowl, sprinkle the salt into the flour. Slowly pour in 1/2 cup of the boiling hot water while vigorously stirring (this “cooks” the dough.) Add more water and keep stirring until a rough dough forms. (If you accidentally add too much water and the dough is too soft, add a little more flour.) Mix in 2 tablespoons vegetable oil. Roll the doughs out on a lightly floured surface and knead them together. Cover with a damp towel and let rise for 30 to 40 minutes.

On the same floured surface, roll out the risen dough. Form into a 1-inch thick log, and slice into Ping Pong-ball sized segments. With a rolling pin, roll each segment out to 4″ or 5″ circles. Lightly brush the top of each circle with vegetable oil. Sprinkle over with chopped scallions. Roll up the circle, semi-tightly, making sure the scallions stay in place.

Turn the spiral side face-up, then flatten again into a circle with the rolling pin. Place on a plate and repeat with the remaining dough until you have a stack of scallion-studded spiral patties. (Whatever you don’t cook immediately can be frozen for future use.)

Heat a flat-bottom skillet on medium high heat and add remaining 1 tablespoon cooking oil. Working in batches, pan-fry the pancakes until golden brown, about 2 to 3 minutes on each side. Serve warm.