Home-style Scallion Pancakes (蔥油餅), just like how you would find them at restaurants and homes in Taipei, Taiwan. Crispy, flaky, and chewy at the same time — a perfect balance.
Scallion Pancakes: there seems to be a million ways to make these. Each arriving at a slightly different, delicious result. Today I’m presenting mine, which has been adapted through trial and error to match the flavors and textures that I remember from home.
Variations: Extra Flaky
Another version popular in Taiwan and Shandong is the Flaky Scallion Pancake, also known as 蔥抓餅 (Cong Zhua Bing). This one also has many different methods; mine involves cutting the dough into pasta-like strands, then stacking each strand on top of one another to form a new pancake. It yields super flaky scallion pancakes because you are essentially pre-separating and pre-forming the layers. I have a detailed guide here.