Scallion Egg Pancake
A popular savory Chinese pancake made with fresh scallions and fluffy egg, ideal for quick breakfasts or light casual meals.
Story
A beloved staple of Chinese home cooking, this scallion egg pancake is prized for its simple, comforting flavors: a crisp, golden exterior yields to a soft, tender interior brightened by the fresh, aromatic bite of chopped scallions, making it a go-to choice for busy mornings or quick snacks.
Ingredients
flour
50g
egg
60g
water
to taste
oil
to taste
salt
a pinch
scallion
to taste
Instructions
1
Step 1
Wash the scallions, then cut into small sections.
2
Step 2
Pour the flour into a small bowl.
3
Step 3
Crack the eggs, beat into a uniform egg mixture.
4
Step 4
Pour the egg mixture into the small bowl.
5
Step 5
Mix the egg mixture and flour until well combined.
6
Step 6
Add an appropriate amount of water in several batches, stirring to form a slightly thin batter.
7
Step 7
Use your hand to break up the small dough pieces, stir well, then add a pinch of salt.
8
Step 8
Add the scallion sections, then add a few drops of oil.
9
Step 9
Stir in one direction until the batter is evenly mixed.
10
Step 10
Place the frying pan on the stove, heat over low heat, then add an appropriate amount of oil.
11
Step 11
Once the oil temperature rises, use a spoon to scoop an appropriate amount of batter into the pan, shake the pan to spread the batter evenly into a pancake shape, then pan-fry over low heat until the bottom sets and turns golden brown.
12
Step 12
Flip the pancake, pan-fry the other side until cooked and golden brown, then remove from the pan and serve on a plate.
