I’ve said it before on the blog, but I’m no good at making bread…unless it doesn’t contain yeast.
I haven’t got the hang of working with yeast yet (and I mostly stay away from it), BUT I can do wonders in yeastless breads like chapati, cheese bread and these scallion pancakes.
If you’ve never had a scallion pancake, they’re a popular item at Chinese restaurants. They are flat yet layered crispy, sesame and scallion-flavored little triangles. Oh my goodness, they are so good!
And now that you can learn how to make them at home, you can impress everyone you’re feeding AND not have to deal with soggy scallion pancakes when you get take-out.
Trust me, if I can make this dough and the pancakes, then you definitely can!
If you want to make a tasty sauce to along with it, then combine equal parts soy sauce with black vinegar and add in some scallions if you have extra.
All it takes is a little bit of time and some rolling pin action, then fry ’em up and you’re good to dip and eat.
Enjoy!
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