Avocado Scallion Pancake
This avocado scallion pancake, with soy sauce and maybe some chili oil, is a quick and tasty meal—and a delightful twist on avocado toast.
Servings: 2
Ingredients
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 2 frozen scallion pancakes (homemade or store-bought)
- 1 ripe avocado
- 1 tablespoon light soy sauce
- Chili oil (optional)
- Toasted sesame seeds (optional)
Instructions
- Heat a nonstick pan or cast iron skillet over medium-high heat. Add a 1 ½ tablespoons of oil and one of your scallion pancakes, and reduce the heat to medium. Cook until crisp and golden on each side, flipping once. Repeat with the other scallion pancake.
- Scoop out the avocado and mash it or slice it into thin slices. Spread half the avocado onto each scallion pancake.
- Drizzle the avocado with soy sauce (and chili oil/sesame seeds, if using). Roll up the scallion pancake, or fold in half like a taco. Enjoy!
Video
Notes
To add an egg to your scallion pancake, fry the pancake until crispy on both sides. Then lift it out of the pan, crack an egg into the pan, and break the yolk. Add the pancake on top of the egg, and squish it down a bit. Once the egg is cooked through, it’s done. Then top with avocado and condiments.