Savory thin, crispy, flaky pancakes dipped in savory, tangy (and spicy if you choose to make it so) that you can’t stop munching
So, this was Christmas Eve and hubby was off from work and he could help me watch the kids while I was busy at the kitchen. I love it because I can focus better without the kids yelling “MOM” every 5 minute, or somebody cries because he/she doesn’t get that one piece of puzzle. Okay..you get it ! I’m in the process of clearing out the fridge and I saw that I still have quite a bit of scallion in the fridge. I need to clear out the fridge before leaving on vacation. I made Chinese scallion pancakes few years ago and been making it since then. Few weeks ago, we went to a Szechuan restaurant and I decided to order their scallion pancakes. They were delicious, but I wished there were more scallion in there.
I’ve recently tried the Scallion Pancakes from Lucky Peach’s 101 Easy Asian recipe cookbook and love their version. So, I updated the recipe with that.
If you have never heard of the Chinese black vinegar, they can be found at Asian grocery store where the soy sauce, cooking wine usually are.
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