Spam Scallion Pancake

Place flour in a bowl and add baking powder. Whisk to combine.

In a separate bowl, whisk active dry yeast in luke-warm water until it’s foamy and add to the flour mixture. Stir with chopsticks to form a dough. Once it’s fully mixed, add 1 teaspoon of oil to the dough and stir. Once it’s mixed, then start kneading the bough with your hands (count to 100).

Cover the bowl with a damp towel or plastic wrap and allow it to rest for 30 minutes at room temperature until the dough doubles in volume.

Place the dough on a lightly floured surface and knead to de-gas it. Then with a rolling pin, roll the dough into a disk roughly 8-inches in diameter (not too thin).

Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk and sprinkle on salt, scallions, and diced Spam.

Roll the disk up, then twist the roll into a tight spiral like a cinnamon bun, tucking the ends underneath. Re-roll into an 8-inch disk with the rolling pin. Don’t make it too thin or the ingredients will spill out.

Heat oil in an 8-inch nonstick or cast-iron pan over medium-high heat until shimmering. Make sure the oil is covering the pan fully.

Carefully slip the pancake into the hot oil.

Cook, shaking the pan gently until the first side is an even golden brown (about 2 minutes).

Carefully flip with a spatula or tongs (be careful not to splash the oil) and continue to cook, shaking the pan gently until the second side is even golden brown (about 2 minutes longer).

Transfer to a paper towel-lined plate to drain. Cut into 6 wedges. Serve immediately with sauce for dipping.