Scallion pancakes was the first recipe I had in mind when I decided to start making cooking videos. It's a simple dish, but one where it's very beneficial to see the process in video or photos before starting out. In my new cookbook The Chinese Takeout Cookbook, I have a photo guide on rolling out the pancakes, but it seemed fitting to do an accompanying video as well. This recipe is a more simplified version of a recipe involving yeast that I first published in May 2009. But it's no less delicious. The secret to getting flaky layers is all in the folding. Just watch the video and refer to the recipe below! Of course, there are countless Chinese restaurants where you can satisfy your cravings for scallions pancakes. They make great appetizers when the entrees happen to take longer than five minutes. They absorb the sauce of your moo shu pork like a sponge. And your vegetarian friends can eat them with abandon. But I've eaten or seen too many that are too thick, too oily, or lack the flaky layers that define Chinese scallion pancakes. Also, they aren't supposedly to be as enormous as a Frisbee. As with many other foods, scallion pancakes are really best made at home and served hot off the stove.