Wild Chive and Scallion Pancake
A fragrant, savory pancake featuring tender wild chives and aromatic scallions bound together with fluffy eggs. This rustic dish comes together quickly in a single pan and makes a satisfying breakfast or light meal.
Story
This humble pancake showcases the wild herbs that foragers treasure in eastern China. The combination of tender wild chives and pungent scallions creates a wonderful aroma when briefly wilted, while the egg forms a soft, cohesive wrapper as it steams in the covered pan.
Ingredients
wild chives (or substitute with fresh chives)
2 cups, chopped
wild scallions (or regular scallions)
4 stalks, finely sliced
eggs
3 large
sesame oil
1 tablespoon
vegetable oil
2 tablespoons
salt
½ teaspoon
freshly ground black pepper
¼ teaspoon
Instructions
1
Prepare the vegetables
Bring a small pot of water to a boil. Add the wild chives and blanch for about 30 seconds until just wilted. Drain well and squeeze out excess moisture. Finely chop the blanched chives and slice the scallions into thin rounds.
2
Season and combine
Heat 1 tablespoon of vegetable oil in a skillet over low heat. Add the sliced scallions and cook until fragrant, about 1 minute. Add the chopped chives, sesame oil, salt, and pepper. Stir briefly to combine, then remove from heat.
3
Add eggs and cook
Crack the eggs into a bowl and beat lightly with a fork. Push the vegetable mixture toward the center of the pan, creating a mound. Pour the beaten eggs in a circular motion around the vegetables to surround them.
4
Steam until set
Cover the pan with a tight-fitting lid. Cook over low heat for about 5 minutes, allowing the steam to gently cook the eggs until fully set. The bottom should be lightly golden.
5
Flip and finish
Carefully slide the pancake onto a plate, then invert it back into the pan to cook the other side for 2 minutes until golden and cooked through. Transfer to a cutting board, let rest 1 minute, then slice into wedges and serve warm.
