How to cook our scallion pancakes.

You’ll need a nonstick pan with a lid and any high-heat cooking oil (such as canola, grapeseed, or avocado oil).

1. Our scallion pancakes can go straight from freezer to pan. If you're new to frying, we do recommend thawing the pancakes at room temperature for 30 min-1 hour; this will give you more control over the cooking temperature.

2. Add neutral oil to cover the bottom of a non-stick pan. Once the oil is shimmering, add scallion pancake. Cover with a lid to help trap the steam inside so that all the layers cook. After a few minutes, the pancake will start to puff up.

3. Once the first side is golden-brown (~3-4min), flip over and continue cooking for 2-3 minutes more.

4. Remove from the pan. Don't drain onto paper towels, or the pancake may become dry; we promise it won't taste greasy!

How to store our scallion pancakes.

• Our scallion pancakes arrive frozen and raw for maximum freshness. When you get them, put them promptly into your freezer. You may cook them straight from frozen, but if you're new to frying, we do recommend thawing the pancakes at room temperature for 30 min-1 hour; this will give you more control over the cooking temperature.

• If you plan on hoarding your scallion pancakes for a long time, we advise transferring them to an airtight container such as a freezer bag. They can last up to 1-2 months.