Directions

1. Mix the flour, water, scallions, Sri Lanka, and salt. You will have a thin batter that is the consistency of light cream. If it's too thick (which can happen if your scallions don't have a lot of moisture, add a splash or two of water and gently mix.

2. In a cast iron pan or non-stick skillet heat 1 tablespoon of oil over medium high heat. Dribble batter into the pan in a haphazard way, leaving gaps. It's a similar idea to pancake art. Once the dribbles you've made have cooked for about a minute, add more batter to fill any gaps, and reduce the heat to medium low.

3. Once the pancake is crisp (about 4-5 minutes), flip and cook the other side for 3-4, or until crisp as well. Transfer to a wire rack over paper towels. Add 1/2-1 tablespoon of oil (depending on what is left in the pan), bring the heat back up to medium-high, and cook the next one. The oil is a key to both the texture and flavor so don't hold back.

4.  Serve with shoyu mixed with chili oil for dipping. To lower the salt level and amplify the flavor a bit, add a bit of savory black vinegar and/or some fresh ginger.