Separate a double pancake. Paint the inside surface with beaten egg. Sprinkle it with apinch of salt. Then sprinkle with chopped scallion and chopped Chinese chives or shallots (or use all scallions).
Paint the inside of the other pancake with beaten egg and position it on top of the first.
Press them together to seal.
Heat the oil in a wok or a deep skillet. Using chopsticks or tongs to hold the halves together, slip each pancake into the hot oil to brown well. Turn it over to brown the other side. With chopsticks or tongs, hold the finished cake on end over the oil to let it drain well. (The oil may be put aside and reused for Onion Cakes, but it should not be used with other foods. Strain it before reusing.)
Place the cake on a cutting board and chop it into 8 pie-shaped wedges. Arrange them on a plate.