Begin by stretching your prepared scallion pancake dough on a clean surface until it's large enough to cover your skillet, about ¼ inch thick.

Heat a nonstick pan over medium heat and add 2 tablespoons of unsalted butter. Pour in the beaten eggs, swirling to coat the surface evenly.

Sprinkle a pinch of kosher salt and black pepper over the eggs. Stir gently for another minute until just cooked but still soft.

Evenly sprinkle shredded sharp cheddar cheese, thinly sliced green onion, and chili crisp on top of the eggs. Layer the cooked bacon down the center.

Carefully place the scallion pancake over the egg mixture and flip the edges over to encase everything. Cook for 4 minutes until golden brown.

Flip the pancake over using a spatula and cook for another 2-3 minutes until golden and crispy.

Transfer the sandwich to a cutting board and cut in half for easier handling. Serve hot to enjoy.