Scallion (Spring Onion) Pancakes
I have long looked at images of these and wondered how they were made. So flaky and puffy and that sauce!! YUM. So when we made the Chinese Puff Pastry recipe and had SCADS left over after our egg tarts, the research showed that this is also a use for the pastry. You are totally welcome. We played around a bit with the traditional method and my Chinese grandmother may be turning in her grave, so with apologies to tradition, this is our version. A little patience is required, but this is a lot easier than the usual! And go double on the sauce. Just saying. It is GOOD!
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