It’s 2024 and I now love scallion pancakes.
HO. LY. YOU SMOKE. This is an SOS hero food if there ever was one!
Frozen scallion pancakes, man. Oh. Add some eggs, spinach, avocado, and crunchy chili, and it’s a 5-minute meal that I’ve relied on SO HEAVY over the past few months.
Scallion pancakes are part of Asian cuisine—many think they originated in China, and the ones I buy at Trader Joe’s are labeled Taiwanese green onion pancakes. While I was reading how to cook them on RedditI came across several posts from people who remembered when their Chinese or Taiwanese parents cooked them for them as children: fried scrambled eggs stuck on the back, rolled up and served with a simple sauce. Then a few months ago, I saw a video posted by the works of life which shows the same thing: the pancake, the egg and wait wait wait: THE AVOCADO.
I took this idea, added some wilted spinach, and now this is my go-to for all types of meals: WFH breakfast, girls’ dinner, or just an SOS rage moment. The girls love them too – I cut them into smaller rounds, almost like a pinwheel, to eat for a quick snack or dinner.
Sauces I liked to dip or layer in the center:
- Japanese BBQ or teriyaki
- Crispy chilli pepper
- Gochujang sauce
- Just a hint of soy sauce or fish sauce
But you honestly don’t even need a sauce if you have a layer of something creamy inside (like avocado, or dare I say, melted American cheese).
I’ve been texting all my friends about these. If you haven’t already… it’s time to try them!
