Two weeks ago I made the Scallion Pancake Breakfast Sandwiches recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

This was my third time making the scallion pancake dough. After doing the without-food-processor approach the first time and the with-food-processor approach the second time, given that we don’t own a food processor, I tried once again without a food processor.

I tried to keep the dough stickier this time, like it was with the food processor method. I also noticed for the first time that Kenji specifically calls for scallions greens. I had been using the entire scallion stalk. Given my issues with the outer dough layer tearing when re-rolling after adding the scallions, perhaps this was part of the problem? I still had some tearing this time, but it was better than my first attempt.

Kenji notes that the scallion pancakes can be frozen before cooking, which I did this time so that I could make the pancakes in advance and have less working in the morning making breakfast. That turned out fine. I let a pancake thaw on my cutting board while I got everything else together. The bottom side thawed quite wet, so maybe next time I should put a sprinkle of flour under it first.

The sandwiches are straightforward after making the pancakes. Bacon pieces are rendered and then removed from the wok. A pancake is cooked as usual, but in the bacon fat instead of oil. Then, after flipping, it gets sprinkled with cheese and the cooked bacon pieces. I used my judgement here and used less cheese than called for in the recipe.

While the pancake cooks, eggs are fried in a separate pan. I should’ve started these earlier because the pancake was done before the eggs were.

Once the eggs are done, they’re placed on one side of the pancake and then the pancake is folded over. It gets removed from the wok and then sliced between the eggs into two sandwiches.

Megan and I had these for breakfast. They were good, but a little heavy, as I have felt about all of the Chinese-style scallion pancakes. For some reason though, I don’t mind the heaviness as much for breakfast.

I plan to make these again for breakfast when my parents visit in a week.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.