Thousand Layer Pancake

Scallion, Basil, Egg, Cheese, Chile, Garlic, and Soy

Chef Vivian Ku of Joy | Los Angeles

Adapted by StarChefs | June 2021

INGREDIENTS:

Pancake:
2.5 kilograms all-purpose flour
3 teaspoons salt
Neutral oil

Pancake Sauce:
4 quarts soy paste
1 cup Kikkoman sesame oil
2 cups sugar
3 cups minced garlic

To Assemble and Serve:
(Yield: 1 serving)
Neutral oil
1 tablespoon chopped scallions
6 to 8 Thai basil leaves
1 egg
1 slice cheese
1½ teaspoons chile sauce

METHOD:

For the Pancake:
Combine flour, salt, and 1.45 liters room-temperature water into dough. Knead until smooth. Portion dough into 180-gram pieces then roll each piece as thinly as possible into a rectangular shape. Brush the top surfaces with a thin layer of oil then sprinkle each piece with ½ teaspoon salt. You should be able to stretch the dough even thinner at this point. Enlarge each rectangle by stretching out the corners and evening them out. From the bottom up, roll the pancakes into logs then bring the ends into the center, making 2 circles. Stack the circles upon each other, and press down gently. Cover and let rest for 15 minutes. Press each piece down and roll into a pancake. In a pan or griddle, heat oil and cook the pancakes on medium heat until each side is light golden brown and cooked through. Reserve.

For the Pancake Sauce:
Whisk all ingredients together. 

To Assemble and Serve:
In a pan or griddle, heat oil and sweat scallions and basil. Crack an egg over the scallion and basil then top with cheese slice. When the egg is partially cooked, top with a Pancake so that they bind together. Once the egg is fully cooked, flip the Pancake over. Add chile sauce and 1½ teaspoons of Pancake Sauce. Fold together.

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