SCALLION PANCAKE INGREDIENTS:
2.5 cups flour
Kosher Salt
1 tbsp sesame oil
1 cup vegetable oil
2 cups chopped scallions

OPTIONAL TOPPINGS:
Thin sliced (cooked) Wagyu Beef
Pan roasted sliced mushrooms (shiitake, wood ear, oyster or king oyster mushroom)
Thin sliced quick pickled carrots (recipe below)
Soft Boiled Egg (recipe below)
Scallions
Sesame Seeds
Roasted Red Chili Peppers
Sriracha Sauce
Mizkan Sesame Dipping Sauce  

PANCAKE PREP
To create the dough, whisk together 2.5 cups flour, 1 tbsp sesame oil, 1 tsp salt, and 1 cup boiling water. Mix ingredients with wooden spoon until dough begins to come together. Once dough begins to form and the water has cooled, place the dough on a floured, wooden surface and knead for approx. 5 minutes until it is smooth. Cover and set to side at room temperature for approx. 1 hour. Take ball of dough, and divide evenly into 8 separate balls. One by one, roll out each ball on a floured wooden surface, and brush with 1 tablespoon of vegetable oil. Use a rolling pin to turn into 1 round pancake shape (approx. 10 inches in diameter). Sprinkle a layer of chopped scallion on top and continue rolling to press them into the dough.

ROLL THE DOUGH
Take the round pancake, and fold into an accordion-like shape (example below). Take the accordion and roll into the shape of a cinnamon roll. Set this roll to the side while you repeat this process with your remaining 8 balls of dough. After they have had approx. 20 minutes to sit, take the cinnamon roll shaped dough, and lightly roll over with a rolling pin once more, keeping the pancake in its circular form, but lightly enough to allow the dough to keep its folded/layered shape.    

COOK THE PANCAKE
Coat your frying pan with vegetable oil, and drop the pancake in at medium heat. Each side with take approximately 3-4 minutes to cook. Continuously turn pancake with spatula until pancake has reached a golden brown crisp.

DRESS THE PANCAKE
All of the topping ingredients are completely optional, and a fun chance to get creative with what you have in the kitchen! My recommended combination is to coat the bottom of the pancake with a thin layer of Mizkan Sesame Dipping Sauce. Next comes a layer of pan roasted, thinly sliced mushrooms (shiitake, wood ear, oyster or king oyster mushroom) and a layer of thin sliced cooked beef (we used Wagyu). Next come the veggies (pickled carrots – recipe below, scallions and roasted chili peppers), topped with sesame seeds, Sriracha Sauce, and a soft boiled egg- recipe below.  Once your masterpiece is finished, take a knife or pizza cutter and cut into pie shaped pieces.

QUICK PICKLE CARROTS
Take thinly sliced carrots and marinate in ¼ cup rice vinegar, 1 packet of sugar, 2 Tbsp Salt, 2 Tbsp crushed red pepper flakes. Set to the side for 20+ minutes while the rest of the meal is prepped.  

SOFT BOILED EGG
Bring water to a boil, and reduce to a simmer. Use a ladle to insert eggs (in the shell) into the water for 4-5 minutes. Remove eggs and place in cold water until cooled. Carefully break shell and drop egg onto the top of the Scallion Pancake Pizza.