Classic Egg Pancake
A simple, reliable egg pancake with fresh green onions that's perfect for breakfast or a quick snack. The batter comes together in minutes and yields soft, fluffy pancakes every time.
Story
This is the pancake recipe you'll come back to again and again. The secret is getting the batter consistency right—smooth but pourable, like heavy cream. Don't worry about a few small lumps; they'll disappear during cooking.
Ingredients
all-purpose flour
1 cup (120g)
large eggs
2
water
¾ cup (180ml)
salt
½ teaspoon
green onions
3-4 stalks, finely chopped
sesame oil
1 tablespoon
vegetable oil
for cooking
Instructions
1
Mix dry ingredients
Combine flour and salt in a mixing bowl. Add the eggs and whisk until everything is incorporated and looks slightly thick—don't stress about getting it perfectly smooth, just make sure the ingredients are well distributed.
2
Add water gradually
Pour in the water slowly while whisking constantly. Use firm, steady strokes to work out most of the lumps. The batter should flow smoothly off the whisk like heavy cream when you lift it up.
3
Finish the batter
Stir in the green onions and sesame oil. Let the batter rest for 5 minutes if you have time; this allows the flour to fully hydrate and gives you an even smoother result.
4
Cook the pancakes
Heat a non-stick pan over medium heat and add a splash of vegetable oil. Pour in about ¼ cup of batter, swirling to spread it into a thin circle. Cook for 1-2 minutes until the bottom is golden, then flip and cook another minute until set.
5
Serve warm
Stack the pancakes on a plate and serve warm. They're delicious on their own or with a drizzle of soy sauce or sweet chili sauce.
