This past summer I tried my hand at growing some new things, and the one that I was most pleased with were my onions. I grew a sweet onion and a white onion and they were beautiful. A side product of that venture was a huge supply of scallions because I had more onions than I had room for in my garden bed. I made these scallion pancakes and everyone inhaled them. They were slightly time consuming but not necessarily more so than my tortillas, so while I wouldn’t make them every day, they are a delicious treat if you have some time.

• 2 1/2 cups white flour
• 1 cup warm water
• Sesame oil
• Coarse kosher salt
• 1 bunch scallions
• High smoke point oil for the pan, such as vegetable, canola, or peanut oil

Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in sesame oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches. Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt. Lightly brush the top of the dough with sesame oil, then sprinkle it evenly with chopped scallions and kosher salt. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough. Cut the dough snake in two equal parts. Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough. Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat with the rest of the pancake dough coils. Cut the pancake into wedges and serve immediately with soy sauce or another dipping sauce.