Savory Scallion Egg Pancakes
A quick and easy Chinese breakfast staple, these savory pancakes are infused with fresh scallions and have a satisfyingly chewy texture. They are perfect for a light yet flavorful start to your day, often enjoyed on their own or with a dipping sauce.
Prep Time
20 min
Difficulty
Easy
Servings
4
Calories
180 kcal
Instructions
- 1
Finely chop the scallions.
~2 min - 2
In a mixing bowl, whisk together the flour and salt.
~1 min - 3
Gradually add the water to the flour mixture, whisking until a smooth, thick batter forms. Stir in the chopped scallions.
~3 min - 4
Heat 1 tablespoon of vegetable oil in a frying pan over medium heat.
~1 min - 5
Pour about 1/4 of the batter into the hot pan and spread it into a thin, even circle.
~1 min - 6
Cook for 2-3 minutes until the bottom is golden brown and slightly set.
~3 min - 7
Flip the pancake with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
~3 min - 8
Remove the pancake from the pan and repeat with the remaining batter, adding the other tablespoon of oil as needed.
~5 min
Tips
- For crispier pancakes, use slightly less water to create a thicker batter, and ensure your pan is sufficiently hot.
- These pancakes are best served fresh, but leftovers 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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