SCALLION PANCAKE

1. Combine the flour and salt in the mixing bowl with the dough hook attachment. Turn it to the lowest setting and slowly drizzle in the hot water, then the cold water. Mix for about 5 minutes. Rest the dough for 15 minutes.
2. While the dough is resting, combine the flour, oil, scallion, Everyday Garlic Oil, and salt in a small bowl. Mix until a smooth paste is formed.
3. Roll out the dough. Spread on the paste evenly.
4. Gently roll up the dough, as tightly as possible, and roll I like a coil into a cinnamon rolls shape. Roll it out until it flattens.
5. Pan fry until golden brown.

CORN BREAD

1. Preheat the oven to 450°F. In a bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. Stir together.
2. Mix together buttermilk, milk, and egg. Pour the milk mixture into the dry ingredients.
3. In a small bowl, melt the butter. Add in scallion. Then slowly add to the batter, stirring until just combined. Pour the batter into the hot non-stick skillet, or a buttered baking dish.
4. Bake for 20 minutes, until golden brown.
5. Allow the cornbread to fully cook, cut it in half and layer with the scallion pancake.
   
   Cook, create, kai dong!