leek egg cakes

How to Make Chive and Egg Pancakes

Chive and egg pancakes are a simple, savory dish loved for their crispy edges and tender center. Here’s a detailed guide to making them perfectly.

Ingredients:

- 200g fresh chives, finely chopped

- 2 large eggs

- 50g all-purpose flour

- 150ml water or milk

- 1/2 tsp salt (adjust to taste)

- 2 tbsp cooking oil (divided)

- Optional: 1/4 tsp white pepper for extra flavor.

Steps:

1. Prepare the batter: In a bowl, whisk eggs with salt and white pepper. Add flour gradually, mixing until smooth. Slowly pour in water/milk, stirring to avoid lumps. Fold in chives.

2. Cook the pancakes: Heat 1 tbsp oil in a non-stick pan over medium heat. Pour half the batter, spreading it thinly. Cook for 2-3 minutes until edges set.

3. Flip and finish: Drizzle remaining oil, then carefully flip the pancake. Cook for another 2 minutes until golden brown. Repeat with the remaining batter.

4. Serve: Cut into wedges and enjoy warm, optionally with soy sauce or a drizzle of chili oil.

Tips: For extra crispiness, press the pancake lightly with a spatula while cooking. Adjust batter consistency if too thick—add more water for a thinner, crepe-like texture. These pancakes are perfect for breakfast, lunch, or a quick snack!