I made these green onion pancakes using Cecilia Chang's recipe from The Seventh Daughter: My Culinary Journey From Beijing to San Francisco.The recipe called for sesame oil, which gives it a wonderful flavor that is distinctly Asian. I think next time, though, I will adapt this recipe and use a technique from Vietnamese cuisine and make green-onion oil. Green onion oil is a mixture of sliced green onions mixed with a neutral oil (I usually use canola). After mixing the two together, I use the back of a spoon to "mash" some of the green onion pieces against the side of the bowl to release their flavor.
These green onion pancakes were yummy. Its pleasant oiliness went well with oolong tea.
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