This is my favourite way to make flaky, crispy scallion pancakes — the kind that pull apart in layers and are packed with flavour. They’re golden on the outside, chewy on the inside, and paired with a savoury dipping sauce that ties it all together. Once you try them fresh off the pan, it’s hard to go back to frozen. These Chinese-style pancakes are shockingly simple to make and perfect for when you want something satisfying and a little impressive. Great as a snack, appetizer, or even breakfast with some tea. Just make enough of them (they tend to disappear fast). 🥢 INGREDIENTS (Makes 6 pancakes): For the pancakes: • 3 cups all-purpose flour (sifted) • 1½ tsp salt • 1 cup (240ml) boiling water • ⅓ cup (80ml) room-temperature water • 7 green onions (just the green parts, finely chopped) • 90g unsalted butter (about 6 tbsp) For the dipping sauce (ready in 1 minute): • 2 tbsp water • ½ tsp sake • 1 tsp light soy sauce • 1 tsp oyster sauce • 1 tsp honey • 2 garlic cloves, minced • ½ tsp chili flakes • ½ tsp sesame seeds 🎶 Music: Clear Air - Somewhere Sunny by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...