To make the Nori Oil:
1. Mix all ingredients. Set aside for brushing later.

To make the Seaweed Scallion Pancake:
1. Bring 500g filtered water to boiling. Pull off the heat. Let it cool to 120F. 

2. In a Kitchen-Aid mixing bowl add in the water then follow by AP Flour, Salt, Nori 
On speed 4 paddle till all homogenized.

3. Cool down the dough in the refrigerator.

4. Portion into 10 balls (90g each). Plastic wrap the dough and let it rest for 10min

5. One at a time, roll the dough out to a circle. Brush a thin layer of nori oil. Sprinkle a thin layer of Nori powder and scallion. 

6. Roll it up from South to North and roll it inwards like a cinnamon roll. Let it rest for 10mins in the lowboy.

7. Roll it out and be mindful not to too thin and squish all layers together.

8. To store it cut parchment to fit a large past tray and vegeline each parchment per pancake.

9. Heat a medium sized skillet or pan with oil. Once the pan in hot, place the scallion pancake in the pan and cook until golden brown delicious on one side. Flip accordingly and cook it until it is golden brown delicious.

10. Remove from the pan, dust with Nori powder. Enjoy with the Horseradish Creme fraiche, and Kaluga Hybrid caviar.