Best Scallion Pancakes With Fried Eggs Recipes

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.

EASY SCALLION PANCAKES

Steps:

• Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
• Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

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.

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.