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1 cup all-purpose flour
1 ⅓ cup water
4 stalks of scallions – small chopped
⅛ tsp salt
Vegetable oil for cooking
4 eggs
3 Tbsp soy sauce
1 Tbsp rice wine vinegar
½ Tbsp brown sugar
1 tsp sesame oil
1 medium avocado – sliced
Optional garnish: red pepper flakes
Whisk together flour, water and salt until smooth. Mix in scallions. The texture should be similar to a heavy cream. If it’s too thick, add more water as needed.
Heat oil in a pan over medium heat to coat the bottom of the pan. Ladle in batter to the center of the pan and swirl to spread it out as thinly and evenly as possible. Cook for about 5 minutes or until browned and crisp. Brush the top with more oil before flipping and cooking for another 5 minutes on the other side.
Set the scallion pancakes aside as you fry your eggs.
In a bowl, mix together soy sauce, rice wine vinegar, sesame oil, and brown sugar.
Stuff each pancake with a fried egg, avocado and red pepper flakes if desired. Serve with the sesame-soy dipping sauce.
