Scallion Pancakes (蔥油餅)

I love these so much. One of my favorites ever since I first had one, scallion pancakes done right are absolutely delicious.

Making one from scratch is quite difficult in the aspect of making the proper dough in so many layers that when cooked, flake so beautifully yet don't lose the chewiness. My alternative is to buy premade scallion pancakes frozen from the Chinese supermarket. To cook, simply heat up a pan, drizzle in the oil and let it sizzle. Generally, I like to dip both sides of it in the oil of the pan before laying it flat to cook. Medium to medium-high heat works great. Always bring up the temperature when you're just about done to get a great crisp on the outside. If you ever want to add an egg, simply scramble it on top of the pancake before flipping it over and you'd have a delicious scallion pancake with egg (蛋餅).

I add some extra style to my scallion pancake by roughing it up. I learned this from watching street vendors in Taiwan make 抓餅 (literally: grab pancakes). The thing is basically a scallion pancake shredded loosely so that it becomes more of a finger food. It's light and the dough is still great but you get more crispy parts than just frying a plain scallion pancake.

The end result--a yummy breakfast!