Avocado Scallion Pancake

User Reviews

5

14 reviews
Excellent

Avocado Scallion Pancake

Avocado Scallion Pancake features crispy pan-fried scallion pancakes topped with ripe mashed or sliced avocado and finished with soy sauce. This combination provides a contrast between the golden, savory pancake and creamy avocado with a salty, umami drizzle. Optional chili oil and toasted sesame seeds add spice and nuttiness for extra flavor depth.

Description

This recipe uses store-bought or homemade scallion pancakes cooked crisp and golden in a neutral oil over medium heat, achieving a texture with crunchy edges and tender interior. The pancakes are then topped with mashed or thinly sliced ripe avocado for creaminess. A drizzle of light soy sauce enhances the savory elements and balances the richness of the avocado.

Optional additions like chili oil introduce a mild heat, while toasted sesame seeds contribute a subtle nutty flavor and garnish. The pancakes can be folded or rolled for easier eating. The dish works well as a snack or light meal with a balance of textures and layers of flavor.

A variation includes adding a cooked egg between the pancake and avocado topping to increase protein and add richness without interrupting the crispy texture of the pancake.

I Made This!

1 person made this

Save this

6 people saved this

Ingredients

Servings
  • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
  • 2 scallion pancakes homemade or store-bought, frozen
  • 1 avocado ripe
  • 1 tablespoon soy sauce light
  • Chili oil (optional)
  • sesame seeds optional, toasted

Instructions

  1. 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.
  2. Scoop out the avocado and mash it or slice it into thin slices. Spread half the avocado onto each scallion pancake.
  3. 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!

Notes

  • To include an egg, fry the scallion pancake first, then cook a cracked egg beneath it in the pan until set before topping with avocado.
  • Use neutral oils like vegetable or avocado oil for frying to avoid overpowering flavors.
  • Serve pancakes folded or rolled for easy handling.
Genuine Reviews

User Reviews

Overall Rating

5

14 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Slow Cooker Sesame Chicken

American, Chinese-American Fussion
5.0 (9 reviews)

Rice Bowls with Baked Vietnamese-style Meatballs

Asian, American, gluten-free
5.0 (9 reviews)

One-Pan Baked Chicken, Sausage and Brussels Sprouts

American, gluten-free
5.0 (36 reviews)

Tofu and Charred Broccoli Bowls with Kimchi–Miso Dressing

Asian, American, Vegetarian, Vegan, gluten-free
5.0 (6 reviews)

Pretzel Pigs in a Blanket with Cheddar-Stout Dip

Global Flavors
5.0 (18 reviews)

Strawberry Lemon Curd

American, International, gluten-free
5.0 (6 reviews)

Baked Chicken with Honey and Soy

Asian, gluten-free
5.0 (6 reviews)

Spicy Chili Stuffed Sweet Potatoes

Vegetarian, Vegan, gluten-free
5.0 (3 reviews)

One-pan Peri Peri Chicken and Rice

gluten-free
5.0 (6 reviews)