Two-Leaf Egg Roll Pancake
Make two thin pancakes, one with chopped scallions and one with fresh mint leaves, then roll each around strips of ham.
Ingredients
All-purpose flour (divided)
40 g
Ham strips
30 g
Mint leaves (some chopped, some for garnish)
to taste
Chopped scallion
5 g
Egg (divided)
2
Salt
a pinch
Instructions
1
Step 1
Wash some of the mint leaves, blanch in boiling water, remove and cool in cold water, drain, and chop finely.
2
Step 2
Crack one egg into a bowl, add the chopped scallion, 15 g of water, 20 g of all-purpose flour, and a pinch of salt; whisk until smooth and free of lumps.
3
Step 3
Crack the other egg into a separate bowl, add the chopped mint, 20 g of all-purpose flour, 20 g of water, and a pinch of salt; whisk into a lump-free batter in the same way.
4
Step 4
Heat a pan over the stove with oil, pour in the scallion batter, swirl the pan to spread it into a round pancake, and pan-fry over low heat until both sides are golden; remove and set aside.
5
Step 5
Add more oil to the pan and heat, pour in the mint batter, and use the same method to make a mint pancake; remove and set aside.
6
Step 6
Cut both cooked pancakes in half and trim them into rectangles of the same size.
7
Step 7
Stack one scallion pancake on top of one mint pancake, place the ham strips at one short end, roll up, secure with toothpicks, plate, and garnish with the remaining mint leaves.
