Last weekend, Catherine and I went ham on cooking food from home - she made some stuffed rice, and I decided to make some scallion pancakes (easiest Chinese cuisine to make, ever). I thought I could share the process with everyone, if anyone had ever ordered it in Chinatown and wanted to know how to make some! 

Ingredients: 

After the dough is ready, divide it evenly. I divided it into 6 at first, and then decided I wanted them to be bigger so I re-divided it into 3 (by this, I mean I smushed each pair together). Flatten out each section of dough into a round-ish shape, coat with a thin layer of olive oil, cover with scallions, and roll up the dough with the scallions inside. Then, roll it a little bit longer and basically make a cinnamon roll (this is literally the only way I can describe it - see pictures). Roll out the cinnamon roll with a rolling pin or a drinking glass - your choice - and then its ready to pan fry!

You don't really need to put oil in your pan when you do this, but I usually put a tiny amount for the first one just in case. Cook the pancake on low heat, and when its done it should look something like the last picture in the series above. 

The recipe only made 3, which was plenty for me but if you're making it for more than 1 person, you might want to double the recipe.

Special thanks to this silly lady for helping me take the pictures!