Hi Everyone, There is something magical and special about fried dough, whether it is in the form of bakes, beignets or doughnuts. However, due to their higher caloric value, many of us are always in search of alternate ways to enjoy our fried favourites. One of my favourite things to eat – Chinese Scallion (green onion) Pancakes – is fried. Even though they are only pan-fried, there is a certain hesitancy in consuming as many pieces as one would like. Therefore, when my blog-friend Angie Tee wrote about baking the pancakes rather than frying them, I knew I had to give it a try.
Scallion pancakes are a street food in China. They are savoury, unleavened bread folded with sesame oil and thinly sliced scallions (green onions). When I first made scallion pancakes (about 7 years ago), the process immediately reminded me of our Guyanese-style paratha (oil) roti and the Trini-style buss-up-shut. The dough when kneaded and rested is cut into smaller pieces,
