Eggy Pancake

I have heard many people like Chinese scallion pancakes. I like the ones my mum made at home in Beijing too. She said her trick of making them delicious was to use coarse salt and sprinkle duck fat in the pancake to lift the flavour. We don't have duck fat readily available here and we are trying to have low-sodium diet these days. So I have asked her to make the eggy pancake for me in New York home.

She prepared home made pancake first and then added the egg omelet on the pancake. Since it is intended for a quick meal, I won't get into how to make the pancakes because to make the eggy pancake with substitutes is really simple and easy.

Treat it like an eggy sandwich or eggy bread. You can get some pitta bread or nan from the grocery stores. After pouring the beaten eggs in the flat pan matching the size of the pitta bread, spread some chopped green onions around the omelet, then as the omelet is about to become firm press the pitta bread down.

After the two layers stick together, the pancake is done. To jazz it up, you can create any version by adding a variety of sausages, salami or spinach etc to your taste.