The scallion-est scallion pancake

Because scallion pancakes should be bursting with scallions.

Growing up in Taiwan, scallion pancakes were one of the most accessible and delicious breakfasts. They are crispy, flaky, and full of - you guessed it, scallions! After moving to America, I craved them so often that I had basically tried all the frozen scallion pancake brands out there. But nothing really hit like the ones made fresh from the side of the streets in Taiwan. So I started experimenting with different ways to make them at home, and landed on the internet hack of using wonton wrappers instead of making the dough from scratch.

The difference when using wonton wrappers is that they won’t turn out as big as the traditional scallion pancakes (almost the size of your face!) But you can achieve just as many layers and the same level of crispiness as the traditional scallion pancakes. The mini size works well for bento-box lunches or as appetizers and sides. And the best part about making them yourself is that you get to put in AS! MUCH! scallions as you want, which, to me, is the most crucial component of a scallion pancake.