In a medium bowl, whisk together the flour spices, and water. Mix in scallions and set aside for 10 min. Heat 1 Tbsp. butter or oil in an 8-inch cast iron skillet over medium heat. Once heated, add in enough batter to cover most of the bottom of the pan. Cook the pancake until the edges begin to brown and are solid enough to flip. Once both sides are golden brown, repeat process over with remaining batter, adding a Tbsp. of butter or oil back into the pan each time. Finish with more scallions, if using.

Serve with Grilled Mongolian Beef, 7 Spice (Shichimi Togarashi) Kung Pao Chicken, or alongside your favorite Asian dish.

ITEMS IN THIS RECIPE

Ghost Pepper Salt

137

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Mayan Sea Salt

32

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Crushed Aleppo Chiles

110

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Charnushka

38

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