Breakfast · 25 min · chinese

Scallion Pancakes with Fried Egg

This is the kind of Chinese breakfast you’ll make on repeat — all-purpose flour and scallions, 25 minutes, big payoff. The macros do the talking: 20g protein, 96g carbs, and 42g fat in every 843-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 cup All-purpose flour
• 4 Scallions
• 1 Egg
• 2 tbsp Sesame oil
• 1 tsp Salt
• 1 tsp Chili oil

Steps

1. Mix the flour with 1/2 cup hot water, then knead 5 minutes until smooth; rest 20 minutes under a damp towel so the dough relaxes.
2. Divide in two; roll each into a thin 8-inch circle.
3. Brush with sesame oil, salt generously, and scatter scallions over the top.
4. Roll into a log, coil into a snail, then roll flat again; these layers are what make it flaky.
5. Pan-fry in a slick of oil 3 minutes per side until golden with crisp blisters.
6. Fry the egg sunny-side up in the same pan.
7. Serve the pancake cut in wedges, crowned with the egg and chili oil.

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