Cool, will have to check it out, thanks!
Growing up on the East Coast, all of my favorite cheap American Chinese restaurants had scallion pancakes (sometimes called green onion or just onion pancakes) on their menu; crisp and oily, great for dipping in soy sauce.
I've seen them on a few menus here in the Bay, but typically they are much doughier and not nearly that crackling delight I remember.
Does anyone know where to get something that better approximates what I remember? Or why the examples I've found here are so doughy?
Is it related to San Francisco's overly doughy take on the New York pizza slice? Discuss. ;-)