Best 8 Scallion Pancakes With Fried Eggs Recipes

SCALLION PANCAKES

Steps:

• Thinly slice the scallions on the bias, separating out the dark, tender greens from the whites and light greens. Measure out 1 packed cup of the tender greens and set aside for the pancakes. Add the remaining tender greens, along with the whites and light greens, to a small saucepan. Add the oil and place over medium-low heat. Cook, stirring occasionally, until the oil begins to rapidly bubble, 5 to 7 minutes. Continue to fry, stirring more frequently now, until the bubbling begins to subside and the scallions turn crisp and golden brown, 15 to 20 minutes. They'll burn quickly at this point, so watch carefully.
• Strain scallions through a fine-mesh sieve set over a pint-sized heat-proof glass measuring cup or jar, then cool to room temperature, reserving the fried scallions to use as a garnish on fried rice, omelets, etc. When cool, measure out 1/2 cup of the scallion oil, then save the remainder for another use. (I like to stir fry with it, but swirling it into mashed potatoes isn't a bad idea either.) The scallion oil will keep for about 1 month refrigerated in an airtight container.
• For the dough, mix the flour and salt together in a large bowl. Pour in the boiling water all at once and stir with a spatula or chopsticks until just cool enough to handle, then knead by hand, in the bowl, until the dough comes together. Transfer to a clean counter and keep kneading until the dough is soft and smooth, 3 to 5 minutes. Lube the bowl with nonstick spray, add the dough, toss to lightly coat, cover with plastic wrap, and let rest for 1 hour at room temperature.
• Divide the dough into four 100- to 110-gram pieces (about 3 3/4-ounce) and roll into smooth balls and cover with a kitchen towel. Working one at a time, roll each ball into an 8- to 9-inch circle measuring less than 1/8-inch thick. Brush with 1 teaspoon of the cooled scallion oil and then sprinkle with 1/4 cup (about 15 grams) of the scallion greens. Roll into a tight snake, being sure to avoid creating any air bubbles inside. Wrap the snake into a tight pinwheel with the seam facing inward. Tuck the end under and place on a parchment-lined baking sheet. Repeat with the remaining balls. Cover with plastic wrap and let rest again for 30 minutes at room temperature or overnight in the refrigerator. (If chilling, bring to room temperature before proceeding with the next step.)
• Brush your work surface with 1/2 teaspoon of the scallion oil. One at a time, roll the spirals into 7- to 8-inch pancakes. Return to the baking sheet and top with a piece of parchment. Repeat with the remaining dough spirals, greasing the counter with additional oil as needed and placing a piece of parchment between each pancake.
• Heat a 10-inch cast iron skillet over medium-low heatIf you're measuring, the pan should be between 380 and 400°F. for 5 minutes. Line a baking sheet with an upside-down wire rack and stash near the cooktop.
• Add 2 tablespoons of the scallion oil to the hot skillet, followed by one of the pancakes. Fry, flipping every 30 to 45 seconds, until golden brown on both sides, 3 to 5 minutes total. Transfer to the prepared rack. Repeat with the remaining pancakes, adding an additional tablespoon of oil to the pan in between each batch. Slice into wedges and serve hot.

BUCKWHEAT PANCAKES WITH SAUSAGE, SCALLIONS AND FRIED EGGS

Steps:

• In a large bowl, combine flours, baking powder, and salt. In another medium bowl, whisk together the milk, eggs, maple syrup, and melted butter. Add the wet ingredients to the dry ingredients, and stir to combine. Stir in 1/2 cup scallions.
• Heat a large skillet or griddle to medium and brush it with reserved sausage fat or vegetable oil. Scoop 1/4 cup of batter per pancake into the skillet. Cook until bubbles start to form on the surface, 1 to 2 minutes. Sprinkle 1 tablespoon crumbled sausage onto the top of the pancake. Flip and cook until lightly browned on the bottom, about 1 minute more. Repeat with remaining batter, brushing pan with rendered fat or oil, as needed.
• Serve pancakes drizzled with maple syrup and topped with fried eggs and sliced scallions.

CRISPY SCALLION PANCAKES

Steps:

• Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
• Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
• Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
• Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.

BREAKFAST STUFFED SCALLION PANCAKES

Steps:

• Whisk together the flour and 1 teaspoon salt in a large bowl. Add the boiling water and stir with a rubber spatula until blended. If the dough is dry, add up to 2 more tablespoons water (it does not have to be boiling). When the dough is cool enough to handle, knead on a lightly floured surface until elastic yet firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
• Meanwhile, stir together the sesame oil and scallions in a small bowl and set aside.
• Divide the dough into 4 pieces and keep covered. One at a time, roll each piece into a 7-inch circle about 1/16 inch thick. Spread one-quarter of the scallion mixture evenly over 1 dough piece. Roll the dough up tightly like a jelly roll. Coil the dough into a circle, cover and set aside. Repeat with the remaining dough pieces and scallion mixture.
• Flatten each coil with your hand on a floured surface, then roll with a floured rolling pin into a thin 8-inch circle. Carefully transfer the pancakes to a large baking sheet lined with parchment. If you need to stack the pancakes, put additional parchment paper between the pancakes so that they do not stick together. Cover and refrigerate for 1 hour.
• Heat a large nonstick skillet over medium heat and add the bacon. Cook, flipping halfway through, until the bacon is crispy, 12 to 15 minutes. Transfer to a paper towel-lined plate. Reserve the bacon fat in the skillet.
• Heat a medium skillet over medium-high heat. Pour a thin layer of vegetable oil into the skillet. Add 1 dough round and cook until golden brown and crispy in spots, 1 to 2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
• Return the skillet with the bacon drippings to low heat. Whisk together the milk and eggs in a medium bowl with a large pinch of salt and pepper. Pour the egg mixture into the skillet and cook, stirring the eggs and scraping the sides and bottom of the skillet as needed, until small curds form and the eggs are just set, 6 to 8 minutes. Turn off the heat and gently stir in the Cheddar.
• Divide the cheesy eggs among the 4 pancakes, gently spreading the eggs over one half of each pancake. Lay the bacon over the eggs and sprinkle with the cilantro. Fold each pancake in half, then fold in half once more like a crepe.

SCALLION AND EGG PANCAKES

Steps:

• Mix honey with vinegar, sesame oil, and tamari, then stir in water and transfer to a small serving dish.
• Heat a large nonstick skillet over high heat with 1 tablespoon oil. When the oil smokes, add scallions and sear them, crisping them at edges and charring the greens, 2 minutes. Pull pan from heat and add egg mixture seasoned with salt. Toss and scramble the eggs, putting the pan back over the heat briefly if necessary, then remove eggs to a plate. Wipe pan clean and add a drizzle of oil to skillet and a tortilla. Blister the tortilla, 30 seconds, turn it and add 1/4 of the scallions and eggs to top the tortilla. Fold the tortilla into quarters and crisp the outsides then remove, repeat with remaining ingredients then serve with sauce for dipping.

SCALLION PANCAKES WITH FRIED EGGS

Steps:

• Mix flour and salt together in a bowl. Pour in water and combine with an electric stand mixer or knead with your hands until you have a smooth dough that's not sticky. Let rest for 20 to 30 minutes.
• Divide dough into 4 equal pieces. Form into balls and let rest for 15 minutes.
• Roll each ball into a very thin, 8x12-inch rectangle. The thinner the rectangle is, the more layers you will have in the end. Spread about 1/2 tablespoon of shortening on each rectangle. Spread 1/4 cup scallions on top. Roll each rectangle so you have long ropes; press down on each end to seal. Roll each into a tight, snake-like coil, with seams inside.
• Heat a 12-inch nonstick pan over medium heat. Put oil in the pan and spread around with a spatula. Place 1 pancake flat into the pan and cook, covered, about 2 minutes. Uncover and flip; season with salt and continue to cook until golden, about 4 minutes more.
• Crack 1 egg in a small bowl and beat lightly. Add salt and pepper. Pour egg on top of the pancake, spreading evenly. Cover and cook until egg is set, 2 to 3 minutes. Uncover and fold pancake in half. Transfer to a plate and cut with a pizza cutter into 4 wedges. Repeat with remaining pancakes and eggs.

EASY SHORTCUT SCALLION PANCAKES

Steps:

• Take the dumpling wrappers out of the refrigerator, and let them warm up a bit (they don't necessarily have to be at room temperature, but they shouldn't be cold). Wash the scallions and pat them thoroughly dry with a clean kitchen towel. Slice the scallions in half lengthwise and finely chop them.
• Prepare a small dish of salt and a dish of oil, along with a pastry brush.
• On a clean work surface, take a dumpling wrapper, brush it with a thin layer of oil, and lightly sprinkle with salt. Then cover with a layer of scallions. Top it with another dumpling wrapper, and lightly press it down. Repeat the process until you have 4-7 layers of dumpling wrappers.
• Use a rolling pin to roll the layered dumpling skins into a pancake--however thick or thin you like. Rotate the scallion pancake as you roll to get a perfect round shape.
• Heat a flat-bottomed non-stick or cast iron pan over medium heat. Spread 1 tablespoon oil around in the pan, and add the scallion pancake. Cook each side until golden brown, about 2-3 minutes per side. (Avoid using high heat, as it will burn the pancake without cooking it through).
• If the pan looks dry after flipping the pancake, you can add another tablespoon of oil.
• Enjoy these plain or with a dipping sauce! We've found that they go great with our dumpling dipping sauce.

CHINESE SCALLION PANCAKES

Steps:

• Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.