Scallion Pancakes with Eggs are a delightful combination of crispy, flaky pancakes paired with savory eggs—a popular breakfast or snack in various Asian cuisines. Here’s a straightforward recipe to make them at home:

Ingredients:

• For the Scallion Pancakes:
  • 2 cups all-purpose flour
  • 3/4 cup hot water
  • 1/4 cup cold water
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil (for frying)
  • 1 cup finely chopped scallions (green onions)
• For the Eggs:
  • 2 large eggs (per pancake)
  • Salt and pepper, to taste
  • Optional toppings: spinach, avocado, chili crisp, or cheese

Instructions:

1. Prepare the Dough:
   • In a mixing bowl, combine the flour and salt.
   • Gradually add the hot water while stirring, forming a crumbly mixture.
   • Add the cold water and knead until a smooth, elastic dough forms (about 5 minutes).
   • Cover the dough and let it rest for 30 minutes.
2. Shape the Pancakes:
   • Divide the rested dough into 4 equal portions.
   • On a floured surface, roll out one portion into a thin circle.
   • Lightly brush the surface with oil and sprinkle evenly with chopped scallions.
   • Roll the dough into a tight log, then coil it into a spiral.
   • Flatten the spiral gently into a pancake, approximately 1/4-inch thick.
   • Repeat with the remaining dough portions.
3. Cook the Pancakes:
   • Heat a skillet over medium heat and add about 1 tablespoon of vegetable oil.
   • Place a pancake in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
   • Remove from the skillet and set aside. Repeat with the remaining pancakes.
   • 
4. Prepare the Eggs:
   • In the same skillet, add a bit more oil if necessary.
   • Crack two eggs into the skillet, lightly beat them, and season with salt and pepper.
   • Spread the eggs to roughly match the size of the pancake.
   • While the eggs are still slightly runny on top, place a cooked pancake over them, pressing gently so the eggs adhere to the pancake.
   • Once the eggs are fully cooked and attached to the pancake, remove from the skillet.
5. Serve:
   • Slice the scallion pancake with eggs into wedges or roll it up.
   • Serve warm, optionally topped with spinach, avocado, chili crisp, or cheese, as desired.