Scallion and egg pancakes are a quick, versatile dish loved for their simplicity and delicious flavor. Here’s a step-by-step guide to making them perfectly.
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup water (or milk for richer taste)
- 3-4 scallions, finely chopped
- Salt and pepper to taste
- 2 tablespoons oil (for cooking)
- Optional: Sesame seeds, chili flakes, or soy sauce for serving.
Steps:
1. Prepare the batter: In a bowl, whisk the flour and eggs until smooth. Gradually add water/milk, mixing to avoid lumps. Stir in scallions, salt, and pepper. The batter should be pourable but slightly thick.
2. Heat the pan: Place a non-stick skillet over medium heat. Add 1 tablespoon oil and swirl to coat.
3. Cook the pancake: Pour half the batter into the pan, tilting to spread evenly. Cook for 2-3 minutes until the edges set and the bottom turns golden.
4. Flip and finish: Gently flip the pancake using a spatula. Cook the other side for 1-2 minutes until golden. Repeat with the remaining batter.
5. Serve: Cut into wedges and enjoy warm. Drizzle with soy sauce or sprinkle with sesame seeds if desired.
Tips: For extra crunch, add grated carrots or cabbage to the batter. These pancakes pair well with soups or as a standalone snack. Adjust seasoning to your taste and experiment with herbs like cilantro for freshness. Happy cooking!
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