Scallion Pancake Breakfast Sandwiches
Scallion Pancake 🤝 Breakfast Egg Sandwich - the crispiest flaky vessel for the most perfect veggie-forward toppings.
If there’s one thing my last relationship gifted me, it was weekly trips to Win Son, a Taiwanese bakery in Brooklyn that whipped out these scallion pancakes as a vessel for the classic New York bodgea staple, the Bacon, Egg, n Cheese.
But the new year brings new energy for good change. So instead we recreate it at home with a little plant-forward twist.
Scallion Pancakes Breakfast Sandwiches
Yield: about 6 scallion pancakes
Time: about 1 hour (+ rest time)
INGREDIENTS
Scallion Pancakes
2 cups all-purpose flour
1/2 tsp kosher salt
3/4 cup boiling hot water
(Filling)
1/3 cup all-purpose flour
1/4 cup olive oil
1 tbsp za’atar (not traditional & optional)
3/4 teaspoon kosher salt
8 to 10 scallions, slice lengthwise then chop only the green part of the onions
DIRECTIONS:
Make the dough: Whisk together the flour & salt in a bowl. Slowly stir in the boiling hot water using a fork or chopsticks (1/4 cup at a time). The dough will be flakey to start. Press the dough together using your hands in a kneading motion. Add a little more water if there is dry flour remaining. Knead the dough for 5 minutes until smooth (some imperfections in the dough are okay). Cover the dough & let it rest for 30 minutes.
Make the filling: Combine the flour, olive oil, salt, & za’atar until combined. Slice scallions & set them aside.
After the dough has rested, knead it for 1 minute until smooth. Cut the dough into 6 even pieces & form into a smooth ball. Work with 1 ball at a time, covering the rest of them with a kitchen towel so they don’t dry out. Roll each ball into a thin-ish rectangle (about 6”x10”).
Brush some of the flour-oil filling onto most of the dough (avoiding the edges). Sprinkle 2 tablespoons of chopped scallions on top. Roll the dough from one side until you form a long tube. Pinch the ends then twist them into a tight spiral, tucking the remaining end into the back of the spiral.
Flatten the dough spiraled gently with the palm of your hand, then roll it out into an 8-inch circle. Heat 2 tablespoons of oil (like olive oil) over medium heat in a non-stick skillet. Slip the pancake into the oil carefully & fry on each side until golden, about 2-3 mins per side.
5. Place the remaining pancakes between paper towels or parchment paper. To store, wrap pancakes with plastic wrap & keep them in fridge for up to 4 days. Alternatively, you can freeze the pre-fried pancakes by stacking the round sheets of scallion pancakes between sheets of parchment paper and wrapping them tightly with plastic wrap, and placed in a Ziploc bag.
6. Serve w/ soft scrambled eggs, sautéed greens, ajvar (red pepper spread), mushrooms, avocado, pickled onions & douse in hot sauce.