CHIVE AND CHEESE PANCAKES

To make the dough, combine the flour and boiling water in a medium boil and stir to combine.  When the dough comes together and is cool enough to handle, begin kneading with your hands.  The dough will be a little sticky but keep kneading for at least 8-10 minutes until a smooth soft ball forms.  Wrap in plastic wrap and let rest on the counter for 15-20 minutes while you prepare the filling ingredients and dipping sauce.

To make the sauce, combine all of the ingredients in a small bowl and whisk until the sugar is completely dissolved.

When the dough has rested, cut it into 4 equal pieces.  Lightly dust your countertop and rolling pin with flour and flatten one of the pieces into a disc with your hand (keep the other 3 pieces covered with plastic wrap until ready to use).  Roll the dough into a very thin round about 12-13” in diameter, flipping over and dusting with flour periodically as needed.

Brush the dough all over with a thin layer of the olive oil.  Cover with ½ cup of the chopped chives, ½ cup of the shredded cheese, and season all over with ¼ teaspoon each of the salt and garlic powder).

Starting at one side of the dough, very tightly roll it into a long rope, pulling and tucking so that everything is very tightly incorporated.  Then, take one end of the ‘rope’ and curl it into itself forming a round flat spiral that looks like a coil.  You might need to seal the end of the dough to itself with a little bit of water.  Flatten that coil with your hand to make a disc and then roll it  out with the rolling pin into a 6-7” disc.  Repeat with the other 3 pieces of dough.

Heat 2 tablespoons of the vegetable oil in a large skillet, over medium high heat.  Add a pancake to the oil (or 2 if your pan is large enough) and cook until golden brown on both sides, flipping periodically for a total cook time of 3-4 minutes.

Cut into wedges and serve with the dipping sauce on the side.