Spinach Mozzarella Layered Pancake

A riff on the traditional Chinese scallion pancake that tastes like your crowd-pleasing spinach mozzarella ravioli

Think about all those gorgeous layers of a scallion pancake infused with spinach mozzarella ravioli- complete with some major cheese pull action. That's what your getting here. It's finished with some freshly-ground black pepper and Parmesan (don't skip this step!!!) just like the real deal. So if you're missing out on some good old ravioli or, like me, haven't quite gotten to the homemade ravioli point yet, this is for you- home-cooked fusion food at its finest.

Servings: 4 pancakes

Ingredients

2 1/2 cups all purpose flour

1/2 cup hot water (100F)

2 cups spinach

1 tsp salt

1 tsp black pepper

2 cups shredded mozzarella cheese

1 tbs Parmesan cheese

Flaky slurry:

1/4 cup flour + 2 1/2 Tbsp oil +1 tbs Parmesan

Instructions:

1) Blanch spinach in water. When it is wilted, transfer the spinach and 1/2 of water into a blender. Pulse until it the spinach is diced finely.

2) Stir the spinach and hot water into flour slowly until a lumpy, rough dough forms. The dough should be slightly sticky and quite wet. Keep stirring for about 3 minutes, building the gluten content.

3) Cover and rest for at least 30 minutes.

5) Make slurry of flour, oil, and cheese, mixing well.

5) Take the dough out, and knead it a few times to ensure that the dough is completely homogeneous and smooth.

6) On a floured surface, roll the dough out, breaking any bubbles. Divide the dough into 4 balls of dough.

7) Roll out a ball of dough. Spoon enough of the flour and oil slurry evenly to cover the surface of the dough, using your fingers to smear it everywhere.

8) Sprinkle salt sparsely, but evenly across the surface of the dough. Rub the salt in with your fingers- it should be enough salt that you feel some grains on your fingertips.

10) Then, as if you were making cinnamon rolls, roll the dough up as tightly as possible in a long log. Pinch the ends closed, then roll it up in a swirl, tucking the ends into the middle of the swirl.

12) Repeat for each portion of dough. Rest for 15min.

13) Roll out each pancake into a circular shape around 1/4 inch thick. Add 1/2 cup of mozzarella cheese into the middle, then wrap it up by bringing the edges together like a bun. Smooth out the seam and place it seam-side down. Roll the pancake back out into

a 1/4 in thick round shape.

14) Pan fry or fry in oil over medium to medium low heat, preferably on a cast iron pan. Cook the first side with the lid on, and the second without the lid for a crisp outer layer and soft, melty inside.

15) Sprinkle the pancake with Parmesan cheese and black pepper (like ravioli!)

#fusionfood#breakfast#ChineseFood #taiwanstreetfood #handmadetraditions #pastapancakes