Happy year of the Ox to all! My good friend Kathy Lee taught me to make these scallion pancakes when we worked together at the Art Gallery of Ontario. Her family makes them for Chinese New Year. The ingredients are simple. Making them is really all about the technique, that's why I posted all of the pictures showing how to roll them. The dough is flour, water and baking powder. The oil is a mix of chili oil, peanut oil and sesame oil (I'm not sure if the chili oil is usual or an addition). The filling consists of thinly sliced scallions, coriander, and Chinese chives. You roll the rough out thinly - I have a teak rolling pin with no bearing that I like for this. Brush them with oil, sprinkle with salt and spread with onions. Then you roll it up like a cigar, twist it around itself, press it down a bit with your palm and then roll it out flat again. They are then fried in oil on the stove top at a medium heat for about three or four minutes on each side. This is how you roll them: Click here to sign up for Christine's Food for Friends