It’s 2024 and now I love chive pancakes.
HO. LY. SMOKE. This is an SOS hero meal if there ever was one!
Frozen chive pancakes, man. Wow. Add some eggs, some spinach, avocado, and crispy chili, and it’s a 5-minute meal that I’ve come to rely on SO much over the past few months.
Green onion pancakes are part of Asian cuisine; many think they originated in China, and the ones I buy at Trader Joe’s are branded Taiwanese green onion pancakes. When I was reading about ways to cook them on Reddit, I came across several posts from people who remembered their Chinese or Taiwanese parents cooking them when they were kids: fried scrambled eggs stuck on the back, rolled up, and served with a simple sauce. . Then, a few months ago, I saw a video posted by Woks of Life showing the same thing: the pancake, the egg, and wait, wait, wait: THE AVOCADO.
I took this idea, added some wilted spinach, and now this is my one-stop shop for all kinds of meals: breakfast from home, girls’ dinner, or just a SOS hunger moment. The girls love them too: I cut them into smaller slices, almost like a pinwheel, so they can eat them as a quick snack or dinner.
Sauces I like for dipping or layering in the middle:
- Japanese barbecue or teriyaki
- crispy chili
- gochujang sauce
- Just a splash of soy sauce or fish sauce.
But honestly, you don’t even need a sauce if you have a layer of something creamy (like avocado, or dare I say, melted American cheese).
I’ve been texting all my friends about this. If you haven’t done so yet… it’s time to try them!
