Grandma's Scallion Egg Pancake
A simple, comforting Chinese pancake with fluffy eggs and fragrant green onions. This quick breakfast staple comes together in minutes with just a few basic ingredients.
Story
This recipe was passed down through generations—a humble dish that Chinese grandmothers have been making for their families for decades. The key is getting the batter consistency right: thick enough to hold its shape, but still pourable.
Ingredients
all-purpose flour
1 cup
eggs
2 large
green onions
4 stalks, finely chopped
water
3/4 cup, plus more as needed
fish sauce
1 teaspoon
sugar
1/2 teaspoon
cooking wine
1 teaspoon
vegetable oil
2 tablespoons, plus more for cooking
Instructions
1
Prep the batter
Chop the green onions finely. Beat the eggs in a large bowl until well combined. Add the flour, then pour in the water gradually while stirring to avoid lumps. Mix in the fish sauce, sugar, and cooking wine. The batter should be thick but still pourable—like pancake batter. Fold in the green onions.
2
Heat the pan
Heat a non-stick skillet or cast iron pan over low heat. Add just enough oil to lightly coat the surface—about a teaspoon. Let it warm up for a moment.
3
Cook the pancake
Pour about 1/4 cup of batter into the center of the pan. Immediately use a spatula to gently spread it into a thin, even circle. Cook for about 2 minutes until the bottom is golden and the top looks set. Carefully flip and cook another 1-2 minutes until golden on the other side.
4
Serve
Transfer to a plate and serve immediately while hot and crisp. These pancakes are delicious on their own or with a dip of soy sauce and chili oil.
