This scallion pancake with scrambles is your new cafe-style brunch at home. You get crisp, golden pancake edges, soft and fluffy eggs with a slick of Marion’s Kitchen Crispy Chilli Oil, and a fresh, crunchy pickled daikon and carrot salad to cut through the richness. It is easy to make, uses simple pantry ingredients, and comes together in about 30 minutes. If you love savoury pancakes, chilli oil eggs or anything that tastes like a weekend treat without leaving the house, this one’s for you. Add bacon if you fancy and drizzle over the sweet-tangy balsamic-chilli dressing for the ultimate finish.
Scallion pancake:
100g plain flour
1 large egg
100ml milk
30g salted butter, melted, plus extra for greasing
1 scallion (spring onion), finely sliced
Pinch of salt
Balsamic-chilli dressing:
1 tbsp Marion’s Kitchen Crispy Chilli Oil
2 tbsp balsamic vinegar
1 tbsp sugar syrup or maple syrup
½ cup sliced daikon
½ cup sliced carrot
1 tsp salt
1 tbsp sugar
1 tbsp white vinegar
Scrambles:
3 large eggs
Reserved melted butter from the pancake
To Serves:
¼ cup coriander leaves, roughly chopped
Salt, to taste
Fried shallots, to serve
Crispy bacon, to serve (optional)
- Preheat the oven to 200°C. Place a small ovenproof baking dish or 18-20cm cake tin inside to heat. For the quick pickle, combine the daikon, carrot, salt, sugar and vinegar in a bowl. Toss and set aside while you cook.
- In a small bowl , whisk together the crispy chilli oil , balsamic vinegar and sugar syrup until glossy. Set aside.
- In a mixing bowl, whisk the flour, egg, milk, melted butter and a pinch of salt until smooth. Stir in the sliced scallion.
- Carefully remove the hot tin from the oven. Add a little extra butter and swirl to coat. Pour in the batter and return to the oven for 15-20 minutes until puffed and deep golden at the edges. Tip out any excess butter that has pooled in the tin and reserve it for the eggs. Flip the pancake and bake for a further 5 minutes to crisp the underside.
- Heat a non-stick frying pan over low-medium heat. Add the reserved butter. Lightly beat the eggs with a pinch of salt, then pour into the pan. Using a spatula, gently push the eggs from the edges to the centre to form soft curds. Cook until just set and still silky. Remove from the heat and spoon over 1-2 teaspoons of Marion’s Kitchen Crispy Chilli Oil. Swirl gently.
- Drain the pickled vegetables and toss with a spoonful of fried shallots. Place the scallion pancake on a board, top with the chilli oil scrambles and coriander. Add bacon on the side if using. Drizzle generously with the balsamic-chilli dressing, scatter over extra fried shallots and serve immediately.
