To make these scrumptious savory pancakes, place a teaspoon of garlic-infused olive oil into a non-stick pan and heat over medium heat.
Place a pinch of thinly sliced scallions on a clean cutting board, and then place one biscuit on top of the scallions. With a rolling pin, roll the biscuit flat and rolling the scallions into the dough. Place the biscuit into the hot oil for 30 seconds and then flip to the other side for 30 seconds and remove from the pan. Place the cooked biscuit on a clean paper towel to absorb some of the excess oil. Check the pan and see if it needs a little more oil and then repeat the process.
Make sure to keep the oil free from any bits and pieces left over from the cooking process. These will burn and give your pancake a burnt flavor -- you don’t want that. Just keep the oil clean, watch your temperature and you’ll be fine.
Serve the Thai chicken salad on top of the scallion pancakes. Garnish with more scallions or chopped peanuts. You can eat it with fork or dive right in and go taco-style. Either way works great. Enjoy.