Savory Scallion and Egg Pancakes
These quick and easy pancakes are a delightful savory breakfast option, perfect for a light yet satisfying start to your day. Thin, pan-fried dough is infused with fresh scallions, creating a wonderful aroma and a delightful chew with every bite.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
200 kcal
Instructions
- 1
In a mixing bowl, combine the flour and salt. Gradually whisk in the water until a smooth, thin batter forms. Let the batter rest for 10 minutes.
~10 min - 2
Finely chop the scallions.
~3 min - 3
Stir the chopped scallions into the batter.
~1 min - 4
Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.
~2 min - 5
Pour about 1/4 of the batter into the hot pan, swirling to create a thin, even pancake. Cook for 2-3 minutes until the edges start to crisp up and the bottom is golden brown.
~3 min - 6
Flip the pancake and cook for another 1-2 minutes until golden brown on the other side. Repeat with the remaining batter, adding more oil as needed.
~6 min - 7
While the pancakes are cooking, whisk together the soy sauce and sesame oil in a small bowl to make a dipping sauce.
~1 min - 8
Serve the pancakes immediately with the soy-sesame dipping sauce.
Tips
- For crispier pancakes, ensure the pan is sufficiently hot and don't overcrowd it. You can cook them a little longer to achieve a good crunch.
- These pancakes are best enjoyed fresh. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a pan or toaster oven.
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