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Scallion Pancake Breakfast Sandwich

An American take on the Taiwanese scallion egg crepe.






Cover the dough with sesame oil and scallions then roll it up.













Layer the eggs, fillings, and pancake in a pan.

















Fold the pancake and serve.










Ingredients

Scallion pancake

  • 75g sourdough starter

  • 45g water, lukewarm

  • 100g all-purpose flour

  • 1/2 teaspoon salt

  • 10g sesame oil, plus more for brushing

  • 1 bunch of scallions, finely chopped

Sandwich

  • 6 Eggs, use 2 eggs per scallion pancake

  • Cheddar cheese, shredded

  • Tomato, diced

Instructions

  1. Start the dough. Mix the starter, water, flour, salt, and 10g sesame oil together in a large bowl.

  2. Knead until a cohesive dough forms. Place the dough in a well-oiled bowl. Let the dough rise for 4-8 hours. Alternatively, let the dough rise for an hour, place it in the fridge, then bring it to room temperature before moving to the next step.

  3. Form the scallion pancakes. Split the dough into 3 pieces. Roll each piece into a ball and leave them to rest for at least 30 minutes.

  4. Working one at a time, flatten each dough ball into a large oval, as thin as possible without breaking the dough. Brush sesame oil on the dough and top with scallions.

  5. Starting at one end of the oval, roll the dough into a log. Twist the log, then coil it into a spiral. Let the spirals rest for 10 minutes.

  6. Flatten each spiral into an oval as thin as you can without ripping it.

  7. Assemble the sandwich. Heat up a nonstick skillet. Lightly grease with sesame oil.

  8. Whisk the eggs and season with salt. Portion the eggs to use about 2 eggs per pancake and pour one portion into the hot pan. Top with cheese and tomatoes.

  9. Put one scallion pancake dough oval on top. Brush the top of the scallion pancake with sesame oil. When the egg is set, flip and cook the other side. The pancake should be golden brown.

  10. Repeat with the remaining pancakes. Fold each pancake in half so that the scallion pancake is on the outside and serve.

Notes

  • The dough can be stored in spirals in the fridge until ready to use.

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Janet Weller
Janet Weller
11 feb 2023

Any adaptations if you don't have sourdough starter?

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Rebecca
Rebecca
11 feb 2023
Contestando a

Replace the starter with equal parts water and flour: 37g water (82g total) and 37g flour (137g total). Add 2 tsp yeast to the dough and reduce the rise in step 2 to 2 hours.

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