The scallion pancake is made using a hot water dough technique, which makes it stretchier and more elastic. It is rolled out by hand to a thin consistency, then subjected to a lamination process where layers are created to provide a combination of crispiness and chewiness. The pancake is brushed with toasted sesame oil, sprinkled with scallions, and layered to create the desired texture. It is then used as the outer casing for a breakfast sandwich that can be filled with options like bacon, sausage, or kimchi, and topped with steamed eggs and a special mayonnaise. The dish is served with a side of homemade chili crisp, providing a balanced and flavorful breakfast experience.
Washington DC
Any Day Now
Scallion Pancake Breakfast Sandwich
Hot water dough pancake / Toasted sesame oil / Scallions / Bacon / sausage or kimchi / Eggs / Heavy whipping cream / Cheddar cheese / house-made mayonnaise / chili crisp sauce
Signature Dish
From Prep to Plate
Seth Tillman visits with Chef Tim Ma and Chef Matt Sperber at Any Day Now in Washington D.C.'s Navy Yard neighborhood to learn the secret behind their scallion pancake breakfast sandwich. As Chef Matt demonstrates, it starts with a pancake base of homemade hot water dough, which is stretched as thin as possible and layered with sesame oil and scallions. Light, fluffy, cheesy eggs make up the filling of the sandwich along with bacon, sausage, or kimchi. As Seth can attest, the flavors and textures set this sandwich apart from a traditional breakfast sandwich, and a unique house-made chili crisp adds a delightful kick to the dish.
The breakout star of Any Day Now, the new all-day cafe from chefs Tim Ma and Matt Sperber, is the breakfast sandwich swaddled in a housemade scallion pancake.... The sandwiches, which start with a labor-intensive dough and get filled with steamed egg and a choice of bacon, sausage or kimchi, live up to the frenzy.
Tom Sietsema, The Washington Post
