1 cup flour, 2 cups water β breakfast for the whole family is sorted, and it really comes out super fast!
π₯ Short on time in the morning? These scallion egg pancakes are the perfect solution. Simply mix the batter, pan-fry for a few minutes, and you'll have soft, fluffy scallion egg pancakes ready to serve. Pair them with a glass of milk for a tasty, nutritious breakfast that stays tender even after cooling. A great option for moms and busy office workers alike.
Ingredients
flour
1 cup (100g)
water
2 cups (250g)
eggs
3
chopped green onions
2 stalks
diced carrots
to taste
salt
1 tablespoon
thirteen-spice powder
1/2 tablespoon
cooking oil
as needed
Instructions
1
Step 1
πΊ Prepare a large plate, fill a cup with flour and pour it onto the plate
2
Step 2
π¦ Pour in 2 cups of water, stir until there are no dry flour lumps, and the batter should have a flowing yogurt-like consistency
3
Step 3
π₯§ Strain the batter once to make it smoother and finer
4
Step 4
1 tablespoon of salt
5
Step 5
1/2 tablespoon of thirteen-spice powder
6
Step 6
π₯ Prepare some chopped green onions and diced carrots β use whatever you have at home
7
Step 7
π₯ Crack in 3 eggs, drizzle in a ring of cooking oil, stir well, and the batter is ready
8
Step 8
π₯ Stir the batter each time before scooping it out to make pancakes
9
Step 9
π³ Preheat a flat pan, add a little cooking oil, turn to medium-low heat, and scoop out one and a half tablespoons of batter to spread
10
Step 10
π§ Fry one side until golden brown and set, then flip and fry the other side. Cook until both sides are golden and slightly puffed β that means it's cooked through. Do not use high heat; keep it at medium-low the whole time
11
Step 11
π¨ You can fold them up or roll them up β either way works. Since there are only 2 people for breakfast today, I made 4 pancakes. If there are more people, just increase the amount. The ratio of flour to water is always: 1 cup of flour + 2 cups of water
