If you’re on the hunt for a breakfast that feels like a delicious secret shared among close friends, look no further than the BEC Scallion Pancake Breakfast Sandwich Recipe. It brilliantly reinvents the classic bacon, egg, and cheese sandwich by swapping the usual bread with golden, crispy scallion pancakes, adding layers of flavor and texture you never knew you needed. Every bite offers a delightful harmony of crispy bacon, melty cheese, tender eggs, and those irresistible scallions woven into the pancake itself. Trust me, once you try this, it will quickly become your go-to weekend indulgence or a special morning treat to wow anyone you share it with.
Ingredients You’ll Need
These ingredients are straightforward but essential to creating the magic of the BEC Scallion Pancake Breakfast Sandwich Recipe. Each component adds a distinct note—for crunch, savoriness, creaminess, and that fresh punch that scallions bring.
- All-purpose flour: The foundation of your tender scallion pancake dough, providing structure and chew.
- Warm water: Helps bring the dough together smoothly and activates the gluten for a perfect texture.
- Salt: Enhances all the flavors and seasons both pancake dough and eggs.
- Vegetable oil: Used both in the dough and for frying, creating a nice crisp exterior.
- Fresh scallions: The star ingredient that adds a bright, oniony zing to each pancake layer.
- Sesame oil (optional): Adds a subtle nutty depth that complements the scallions beautifully.
- Bacon slices: Crispy, smoky pockets of indulgence that bring richness and satisfying crunch.
- Large eggs: Cooked your way, these provide the creamy, luscious center of the sandwich.
- Cheddar or American cheese: Melts perfectly atop the eggs for gooey delight.
- Butter: For cooking eggs with a silky finish and a touch of richness.
- Salt and pepper: Simple seasonings that elevate every layer.
How to Make BEC Scallion Pancake Breakfast Sandwich Recipe
Step 1: Prepare the Scallion Pancake Dough
Start by combining your flour and salt in a large bowl, then gradually add warm water. Stir as you go until the dough begins to come together. Knead this dough on a lightly floured surface until it’s smooth and elastic, which usually takes about 5 to 7 minutes. Cover it with a damp towel or plastic wrap to let it rest for 30 minutes. This resting period is crucial—it relaxes the gluten so your pancakes will have the perfect tender bite.
Step 2: Shape the Scallion Pancakes
Once rested, divide the dough into four equal parts and roll each into a ball. Flatten each ball into a thin circle about a quarter-inch thick. Brush each with vegetable oil, then sprinkle chopped scallions all over. If you’re using sesame oil, brush that on too for extra flavor. Roll the dough circles into cylinders, coil those into balls, and flatten again. This clever folding technique layers the scallions throughout the pancake, ensuring every bite is packed with herby goodness.
Step 3: Cook the Scallion Pancakes
Heat vegetable oil in a skillet over medium heat, then pan-fry each pancake for 2 to 3 minutes on each side until golden and crispy. These pancakes should have a crunchy exterior and tender interior that makes them the perfect sandwich foundation. Keep them warm as you move on to the next elements.
Step 4: Cook the Bacon
In a separate pan, cook bacon slices over medium heat until they’re nicely crisped, roughly 4 to 5 minutes per side. Place cooked bacon on paper towels to drain excess fat. The smoky, crackly bacon is an essential savory layer in your sandwich that contrasts beautifully with the soft eggs and chewy pancake.
Step 5: Cook the Eggs
Remove most of the bacon grease, but leave a little in the pan for flavor. Melt butter over medium-low heat and crack in your eggs. Season with salt and pepper. Whether you prefer scrambled or fried, take your time to cook them just right; for fried eggs, cook about 3 minutes on the first side, then flip and cook another 2 minutes until the yolk is just set but still slightly runny for that luscious effect.
Step 6: Assemble Your BEC Scallion Pancake Breakfast Sandwich Recipe
Now comes the best part! Start with one scallion pancake as the base, then layer on two crispy bacon slices, one perfectly cooked egg, and a slice of your favorite cheese. Top it off with another scallion pancake to crown this breakfast masterpiece. The warmth from the egg and bacon will gently melt the cheese, binding everything together in sandwich heaven.
Step 7: Serve and Enjoy!
Slice your sandwich in half to reveal the layers, serve it immediately while still warm, and get ready to indulge in a breakfast experience that’s truly next level. The BEC Scallion Pancake Breakfast Sandwich Recipe is sure to become a beloved staple in your kitchen rotation.
How to Serve BEC Scallion Pancake Breakfast Sandwich Recipe
Garnishes
Adding fresh herbs like a sprinkle of chopped chives or a dash of toasted sesame seeds can bring an extra touch of brightness and texture. A little drizzle of sriracha or your favorite hot sauce adds a fun spicy kick that pairs wonderfully with the savory elements.
Side Dishes
Keep it simple with crispy hash browns or a fresh fruit salad to balance out the savory richness of your sandwich. A crisp green salad dressed with a light vinaigrette also complements the dish beautifully, especially if you’re serving this for brunch.
Creative Ways to Present
Try serving mini versions as party sliders or assemble the sandwiches with a fried egg cooked sunny side up and an extra handful of scallions peeking out for visual appeal. Wrapping the sandwiches partially in parchment paper adds a rustic, cozy vibe perfect for casual weekend breakfasts.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover scallion pancake sandwiches tightly in plastic wrap or foil and store in the refrigerator. They’re best eaten within 2 days to enjoy optimal freshness and flavor.
Freezing
You can freeze these sandwiches for up to a month. Separate layers with parchment paper and wrap them securely. When ready to enjoy, thaw in the fridge overnight for best results.
Reheating
Reheat the sandwiches in a skillet over low heat or in the oven at 350°F for about 10 minutes until warmed through and the cheese is melty again. Avoid microwaving to keep the scallion pancake crisp.
FAQs
Can I use gluten-free flour for the scallion pancakes?
While traditional all-purpose flour works best for that authentic chewy texture, you can experiment with gluten-free flour blends. Just expect a slightly different texture, possibly less elastic and crispy.
What is the best way to store leftover scallion pancakes?
Store leftover scallion pancakes in an airtight container in the fridge for up to 2 days. Reheat them on a skillet to restore their crispy edges.
Can I make the scallion pancakes ahead of time?
Absolutely! You can prepare the pancakes a day ahead and keep them wrapped tightly in the fridge. They reheat wonderfully in a skillet to regain crispness.
What cheese works best in the BEC Scallion Pancake Breakfast Sandwich Recipe?
Cheddar and American cheeses melt beautifully and bring creamy richness, but feel free to try pepper jack for a little spice or mozzarella for a gooey stretch.
How can I make this sandwich vegetarian?
Simply swap the bacon for plant-based bacon or add extra cheese and some sautéed mushrooms for a smoky, meaty flavor without the meat.
Final Thoughts
There is something truly special about the BEC Scallion Pancake Breakfast Sandwich Recipe that elevates your morning meal from ordinary to extraordinary. With its mix of crispy scallion pancakes, savory bacon, melty cheese, and perfectly cooked eggs, it’s a flavor-packed way to start your day. Give this recipe a try; I promise it will become a beloved favorite that you’ll find yourself craving again and again.
Print
BEC Scallion Pancake Breakfast Sandwich Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 sandwiches (4 pancakes total, making 2 sandwiches)
- Category: Breakfast
- Method: Frying
- Cuisine: American with Asian influence
Description
A delicious homemade breakfast sandwich featuring crispy scallion pancakes layered with savory bacon, perfectly cooked eggs, and melted cheddar cheese. This satisfying recipe combines the chewy texture of scallion pancakes with classic breakfast favorites for a unique and flavorful start to your day.
Ingredients
For the Scallion Pancakes
- 2 cups all-purpose flour
- 3/4 cup warm water
- 1/2 tsp salt
- 2 tbsp vegetable oil (plus more for frying)
- 1/2 cup fresh scallions, finely chopped
- 1 tbsp sesame oil (optional, for extra flavor)
For the Sandwich
- 6 slices of bacon
- 4 large eggs
- 4 slices cheddar cheese (or American cheese)
- 2 tbsp butter (for cooking the eggs)
- Salt and pepper, to taste
Instructions
- Make the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add warm water, stirring until the dough starts to come together. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a damp towel or plastic wrap and let it rest for 30 minutes.
- Prepare the pancakes: Divide the dough into 4 equal portions. Roll each into a ball and flatten into 1/4-inch thick circles. Brush with vegetable oil and sprinkle evenly with chopped scallions and sesame oil if using. Roll each circle into a cylinder, coil into a ball again, and flatten to form pancakes, distributing scallions evenly inside.
- Cook the pancakes: Heat vegetable oil in a skillet over medium heat. Fry each pancake for 2-3 minutes per side until golden brown and crispy. Set aside and keep warm.
- Cook the bacon: In a separate pan, cook bacon over medium heat until crispy, about 4-5 minutes per side. Drain on paper towels and set aside.
- Cook the eggs: Remove excess bacon grease from the pan, leaving a little for flavor. Add butter and heat over medium-low heat. Crack in eggs, seasoning with salt and pepper. Cook to desired doneness; for fried eggs, cook 3 minutes on one side, flip, and cook another 2 minutes for slightly runny yolk.
- Assemble the sandwich: Place a scallion pancake on a plate, top with two slices of bacon, one cooked egg, and a slice of cheddar cheese. Top with another scallion pancake to complete the sandwich.
- Serve: Slice the sandwich in half, serve warm, and enjoy!
Notes
- Resting the dough is crucial for tender pancakes and easier rolling.
- Adjust egg cooking time based on preferred yolk consistency.
- Sesame oil adds a nutty flavor but can be omitted if unavailable.
- Use vegetable oil for frying scallion pancakes to achieve crispiness without overpowering flavors.
- Cheddar cheese can be substituted with American cheese for a creamier texture.
