Scallion Potato Pancakes

1. Place flour in bowl of food processor. With processor running, slowly drizzle in about 3/4 of the boiling water. Process for 15 seconds. If dough does not come together and ride around the blade, drizzle in more water, a tablespoon at a time, until it just comes together.
   • Alternatively, in a large bowl add flour and 3/4 of the boiling water. Stir with a wooden spoon or chopsticks until dough comes together, adding water a tablespoon at a time as needed.
2. Transfer dough to a floured work surface and knead a few times to form a smooth ball. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.
3. Divide dough into four even pieces and shape each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface.
4. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath.
5. Flatten gently with your hand, then re-roll into an 8-inch disk.
6. Paint with another layer of sesame oil, sprinkle with scallions, sesame seeds, and a little mashed potato (use instant or follow this mashed potato recipe), and roll up like a jelly roll again. Twist into a spiral, flatten gently, and re-roll into a 8-inch disk.
7. Cut 4-inch disks with a ring cutter and place onto a lightly floured sheet pan. Repeat steps 4-7 with the remaining dough balls.
8. Heat oil in an 8-inch nonstick, carbon steel, or cast-iron pan over medium-high heat until shimmering. Carefully slip pancake into hot oil.
9. Cook, shaking pan gently, until the first side is an even golden brown (about 1-2 minutes). Carefully flip with tongs and continue to cook, shaking pan gently, until second side is an even golden brown (about 2 minutes longer).
10. Transfer to a paper towel-lined plate to drain. Season with salt and cut into 6 wedges. Repeat.

Serve and enjoy!