I don't post post many savory recipes on this blog, but I do love to cook as well as bake. What do I cook? People seem to ask me this a lot, and my response is generally... anything but Chinese food. It's not that I don't like it, but for the most part I don't think I can do it as well as the restaurants I've eaten at. So why bother? A lot of Chinese cooking requires high wok heat. It's what gives the food such good flavor. But you can't replicate that heat at home. It just isn't the same. Don't get me wrong, I still make a few Chinese dishes that are more like Chinese home cooking than restaurant fare. Stuff my mom use to make us, like ginger scallion noodles and spam and egg omelettes. But not much else. Scallion parents were a family take out staple growing up. They were a guilty pleasure. Crispy, salty, flakey with a slight chew, they are addictive. So when my sister forwarded me a scallion pancake post from @bliu07, I knew I had to give a shot. This recipe is far from scary. If you can make a cinnamon roll, making these Crispy Chinese Scallion Pancakes are a snap!