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Taiwanese Scallion Pancake with Egg
A savory, flaky, and chewy pancake infused with fresh scallions, often served with a fried egg for a hearty breakfast or snack.
đ§ Ingredienser
- 2 cups All-purpose flour
- 0.75 cup Hot water
- 0.25 cup Cold water
- 1 tsp Salt
- 0.5 cup Scallions(thinly sliced)
- 3 tbsp Vegetable oil(for cooking)
- 2 large Eggs(for serving)
đšâđł Instruktioner
- 1
In a large bowl, combine flour and salt. Gradually pour in hot water while stirring with chopsticks until a shaggy dough forms. Add cold water and knead until a smooth dough forms.
- 2
Cover the dough and let it rest for at least 30 minutes.
- 3
Divide the dough into 2 portions. On a lightly floured surface, roll out one portion into a thin rectangle. Brush with a little oil and sprinkle with half of the scallions.
- 4
Roll the dough up tightly like a jelly roll, then coil it into a spiral. Flatten the spiral with your palm and then roll it out again into a round pancake.
- 5
Heat 1 tbsp of vegetable oil in a non-stick skillet over medium heat. Cook the pancake for 3-4 minutes per side, until golden brown and crispy.
- 6
While the pancake is cooking, fry the eggs to your desired doneness.
- 7
Serve the scallion pancake immediately with the fried egg on top.
đĄ Proffstips
- âUsing hot water helps to create a softer, more pliable dough.
- âDon't overcrowd the pan when frying the pancakes.
- âFor extra flavor, you can add a pinch of white pepper to the dough.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add shredded cheese or a drizzle of sriracha to the pancake before folding.
- Serve with a dipping sauce made of soy sauce, vinegar, and chili flakes.