Green Onion Stuffed Breakfast Pancakes

Votes: 2

Time: 2 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1036, total fat 85 G., saturated fats 17 G., proteins 27 G., carbohydrates 40 G., fiber 2 G., cholesterol 418 mg, sodium 739 mg, sugar 2 G.

These pancakes are different from traditional ones with their Asian flavor and are made more like flatbreads. The batter is mixed in minutes, and the green onion pancakes are quickly fried in a pan until crispy. In this recipe, each pancake is filled with cheesy scrambled eggs and fried bacon. Perfect for a Sunday brunch!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.5 cups premium flour + extra for dusting
0.5 cups of boiling water
1/4 cup dark sesame oil
5 green onions, thinly sliced
8 slices of bacon
Vegetable oil, for frying
2 tbsp. whole milk
8 large eggs
1 cup grated sharp cheddar
1/4 cup fresh cilantro leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, green onions, bacon, pancakes, cheddar cheese, milk, eggs

Cooking the dish according to the recipe:

In a large bowl, combine the flour with 1 teaspoon of salt. Add boiling water and stir with a silicone spatula until smooth. If the dough is dry, add an additional 2 tablespoons of water (not boiling water). When the dough has cooled sufficiently, knead it on a lightly floured surface until elastic but firm, about 5 minutes. Cover with a damp cloth and set aside for 30 minutes.
Meanwhile, combine sesame oil and green onions in a small bowl and set aside.

Divide the dough into 4 pieces and keep covered. Roll each piece into a 18 cm diameter, 0.2 cm thick circle. Spread a quarter of the green onion mixture evenly over each circle of dough. Roll the dough tightly into a log. Roll it up into a snail shape, cover, and set aside. Repeat with the remaining pieces of dough and green onion mixture.
On a floured work surface, flatten each dough snail with your hand, then roll it out with a floured rolling pin into a thin circle 20 cm in diameter. Carefully transfer the crepes to a large baking sheet lined with parchment paper. If you need to stack the crepes, use parchment paper between them to prevent them from sticking together. Cover and refrigerate for 1 hour.
Heat a large nonstick skillet over medium heat and add the bacon. Cook, turning once, until crisp, 12-15 minutes. Transfer to a paper towel-lined plate. Discard any rendered fat in the skillet.
Heat a medium frying pan over medium-high heat. Add a small amount of vegetable oil. Add 1 sheet of dough and fry until golden brown and crispy, with brown spots, 1-2 minutes per side. Transfer the pancake to a paper towel-lined baking sheet. Repeat with the remaining pancakes, adding more oil as needed.
Return the skillet with the rendered bacon fat to low heat. In a medium bowl, whisk together the milk, eggs, and a generous pinch of salt and black pepper. Pour the egg mixture into the skillet and cook, stirring and scraping the sides and bottom of the pan as needed, until small clumps of set egg form, 6-8 minutes. Turn off the heat and carefully stir in the cheddar.
Divide the cheesy fried egg among 4 crepes, carefully spreading it over one half of each crepe. Top the fried egg with bacon and sprinkle with cilantro. Fold each crepe in half, then in half again.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Stuffed pancakes / Bakery / Draniki and pancakes with savory filling / Food Network - recipes

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