Scallion Pancakes With Fried Eggs Recipes

SCALLION PANCAKES

Steps:

• In a large mixing bowl, whisk together the 1 ½ cups / 180g flour, and the salt. Then add in the scallions, and set the bowl aside.
• Bring the water to a boil.
• Slowly add the boiled water to the flour and scallion mixture. Briefly knead the dough in the bowl until it's no longer sticky. If the dough is too dry, keep adding tablespoonfuls of hot water until a soft dough forms; it should be similar to the consistency of chewing gum.
• Remove the dough from the bowl, and knead on a clean, lightly floured surface until soft and smooth, about 10 minutes.
• Cover the dough with a damp cloth or plastic wrap, and let it rest for 30 minutes, or up to a day in the refrigerator.
• Once rested, divide the dough into 8 equal-sized pieces. Using your palm, roll each piece of dough into perfect rounds (avoid adding flour when shaping the pieces of dough).
• Once all of the pieces of dough are shaped into perfect rounds, lightly dust the tops and bottoms of each round of dough with some flour (Kamran note: I sprinkle it on, however, you can simply dust your work surface with flour, and slightly flatten each dough round into the flour, lightly dredging each side). Then, slightly flatten each dough round.
• Using a rolling pin, roll each round of dough into discs, starting from the center-out, into 5 ½-inches to 6-inches in diameter (if you prefer your scallion pancakes on the thicker side- 5 ½-inches; if you prefer them slightly thinner, 6-inches). When rolling out the dough rounds, avoid adding too much flour to the work surface, as this will result in hard, greasy pancakes. To get perfect discs, give the dough ¼ turn each time you roll.
• Once all of the discs are rolled-out, heat a dry stir-fry pan, cast-iron skillet, or heavy-bottomed skillet over medium-high. Pour in about ¼-inch (6mm) of oil into the pan or skillet.
• Working quickly, dust any excess flour off of the dough disc, and shallow fry each side of the pancake until light golden brown (about 1-minute for each side), pressing down around the edges of the pancake with a large spoon or spatula. the pancake should slightly puff up in places; try to coax the air bubbles to other parts of the dough, creating a big puff; if your dough doesn't puff up entirely, no worries- they'll still be perfectly lovely! Add more oil to the skillet, and repeat the same for the remaining pancakes, always making sure to dust off any excess flour before placing the dough discs into the pan. Serve immediately.

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.

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.

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.