These crispy, scallion pancakes are unusual in that they're pancakes made with a firm, kneaded and rolled dough rather than a thin, poured batter. Still, they're light as air and not too greasy, especially if you fry them in vegetable oil rather than the traditional lard.
The recipe turned out great- I especially liked the dipping sauce. The standing time for the dough seemed excessive, though. I directly rolled out the pancakes and still had a good result. I added extra scallions as well.