Crisp, chewy, deliciously greasy — scallion pancakes are fun to eat, but they’re good fun to make as well. The technique of brushing the dough with sesame oil then rolling it into a spiral and rolling it flat again is a form of lamination — similar to what happens when you add sheets of butter to dough when making croissants, with the effect of creating flaky layers. Making scallion pancakes sounds more complicated than it actually is, but after making one or two, you’ll feel like a pro. For photo guidance on rolling the pancakes, please click here.