Watch How To Make These Scallion Pancakes
It’s 2024 and Now I Love Scallion Pancakes.
HO. LY. SMOKES. This is an SOS hero food if there ever was one!
Frozen scallion pancakes, man. Wow. Add some eggs, some spinach, avocado and chili crisp, and it’s a 5 minute meal that I’ve come to rely on SO HEAVILY over the last few months.
Scallion pancakes are a part of Asian cuisine – many think they originated in China, and the ones I buy from Trader Joe’s are branded as Taiwanese Green Onion Pancakes. When I was reading about ways to cook them on Reddit, I came across several posts from people recalling when their Chinese or Taiwanese parents cooked these for them as kids – fried scrambly egg stuck to the back side, rolled up and served with a simple sauce. Then a few months ago, I saw a video posted by the Woks of Life that shows this same thing – the pancake, the egg, and wait wait wait – THE AVOCADO.
I took this idea, added some wilted spinach, and this is now my one-stop shop for all types of meals: WFH breakfast, Girl Dinner, or just an SOS hangry moment. The girls love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner.
Sauces I’ve enjoyed for dunking or layering in the middle:
- Japanese BBQ or teriyaki
- Chili crisp
- Gochujang sauce
- Just a dash of soy sauce or fish sauce
But you honestly really don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melty American cheese) in there.
I’ve been texting all my friends about these. If you haven’t yet… it’s time to try them!
How To Make This Recipe
1
Fry Up Your Scallion Pancake.
The ones from Trader Joe’s come frozen and individually wrapped. Toast or fry on both sides till nice and golden and yummy! It’s flaky, chewy, very carb-forward in the best way.
2
Fry Some Eggs.
In the same pan, throw a couple eggs in there. Scallion pancake is coming on top in three, two…
3
Squish that Pancake on Top.
Scallion pancake goes on top, pressing it down gently to break the yolks and adhere to the eggs as they finish cooking.
4
Finish with Toppings of Choice.
For me, avocado and chili crisp. But I also like this with a slice or two of American cheese. Roll it up and go! Yum!
Scallion Pancake with Eggs
Total Time: 10 minutes
Yield: 1 serving 1x
Description
A frozen scallion pancake, loaded with eggs, spinach, avocado and chili crisp! A five minute meal perfect for breakfast, lunch, or dinner!
Ingredients
Scale
- 1 scallion pancake
- a spritz of avocado oil, or a small pat of butter
- 1 handful of spinach
- 1–2 eggs
- salt and pepper
- half an avocado
- chili crisp to taste
Instructions
- Fry your scallion pancake in the oil until golden on both sides. Remove from the pan and set aside. (I use a nonstick pan for this.)
- In the same pan, add a handful of spinach to wilt it down. When it’s softened, scoot it towards the center of the pan so the scallion pancake will catch all of it when you put it back down.
- Add the eggs; fry until the whites have started to set. Use a spatula to break the yolks and spread gently. Before the eggs are fully cooked, squish the scallion pancake on top of the eggs so it sticks to them as they finish cooking.
- Remove from heat, fill with toppings of choice (cheese, avocado, sauces, chili crisp is a good move). Roll it up and slice it in half and GO TO TOWN! These are amazing.
- Prep Time: 0 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Taiwanese
Keywords: scallion pancake, scallion pancake with eggs, scallion pancakes wrap
