Growing up on the East Coast, all of my favorite cheap American Chinese restaurants had scallion pancakes (sometimes called green onion or just onion pancakes) on their menu; crisp and oily, great for dipping in soy sauce.
I've seen them on a few menus here in the Bay, but typically they are much doughier and not nearly that crackling delight I remember.
Does anyone know where to get something that better approximates what I remember? Or why the examples I've found here are so doughy?
Is it related to San Francisco's overly doughy take on the New York pizza slice? Discuss. ;-)
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