Frozen scallion pancakes, man. Wow. Add some eggs, some spinach, avocado and chili crisp, and it’s a 5 minute meal that I’ve come to rely on SO HEAVILY over the last few months. Scallion pancakes are a part of Asian cuisine – many think they originated in China, and the ones I buy from Trader Joe’s are branded as Taiwanese Green Onion Pancakes. When I was reading about ways to cook them on Reddit, I came across several posts from people recalling when their Chinese or Taiwanese parents cooked these for them as kids – fried scrambly egg stuck to the back side, rolled up and served with a simple sauce. Then a few months ago, I saw a video posted by the Woks of Life that shows this same thing – the pancake, the egg, and wait wait wait – THE AVOCADO. I took this idea, added some wilted spinach, and this is now my one-stop shop for all types of meals: WFH breakfast, Girl Dinner, or just an SOS hangry moment. The girls love them, too – I cut them into smaller rounds, almost like a pinwheel, for them to eat for snack or a quick dinner. Sauces I’ve enjoyed for dunking or layering in the middle:
Japanese BBQ or teriyaki Chili crisp Gochujang sauce Just a dash of soy sauce or fish sauce
But you honestly really don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melty American cheese) in there. I’ve been texting all my friends about these. If you haven’t yet… it’s time to try them! 4.7 from 3 reviews
