Thousand-Layer Pancake

Directions

1. Whisk together all Pancake Sauce ingredients in a small bowl.
2. To prepare pancakes, combine flour, salt, and water and stir to make into dough; knead until smooth. Cut dough into 8 equal pieces.
3. Roll one piece as thinly as possible into a large rectangle. Brush the surface with a thin layer of oil then sprinkle with 1/4 teaspoon You should be able to stretch the dough even thinner at this point. Enlarge the rectangle by stretching out the corners and evening them out.
4. From the bottom up, roll the pancakes into logs then bring the ends into the center, making 2 circles. Stack the circles on top of each other and press down gently. Repeat with remaining dough. Cover and let rest for 15 minutes.
5. Press each piece down and roll into a pancake about as thin as a flour tortilla.
6. Heat a thin layer of oil in a very large skillet or on a griddle over medium heat. Place one pancake in skillet and cook until each side is light golden brown and cooked through. Repeat with remaining pancakes.
7. For each serving, sweat 2 tablespoons scallions and 6 Thai basil leaves in skillet. Crack an egg over the top, then top with a sliced of cheese. When the egg is partially cooked, top with a cooked pancake and continue to cook. Once the egg is fully cooked, flip the pancake over.
8. Remove from skillet and top with 2 teaspoons chili sauce and about 1 1/2 teaspoons pancake sauce. Fold in 2 sides then roll up. Serve with additional chili sauce and any additional pancake sauce.

Recipe courtesy of Chef Vivian Ku of Joy.