Stir-Fried Egg Pancake

Name: Stir-Fried Egg Pancake
Total time: 600 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour (about 120 grams); 1/2 teaspoon salt; 1/4 cup cornstarch (about 30 grams); 3 large eggs; 1 cup chopped scallions (about 60 grams); 1 cup water (240 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Egg pancakes can be made and enjoyed in so many creative ways! Inspired by the famous stir-fried egg pancake near the Kaohsiung Customs office—though I haven’t visited or tasted it myself—I made this breakfast for my family with love, using my own egg pancake experience. It turned out unique and delicious.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

10 minutes

Serves 3 servings

1 cupall-purpose flour (about 120 grams)
1/2 teaspoonsalt
1/4 cupcornstarch (about 30 grams)
3large eggs
1 cupchopped scallions (about 60 grams)
1 cupwater (240 ml)

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Steps

10 minutes

1

Prepare the ingredients: chop the scallions and measure out the flours. In a bowl, mix the flour, cornstarch, and salt together. Gradually add 1 cup of water, stirring to make a batter. Let the batter rest for 10 minutes to remove bubbles and allow the flour to hydrate.
2

Crack the 3 eggs into a bowl and beat well. Heat a pan and add 1 tablespoon vegetable oil. Pour in the beaten eggs to make an egg crepe; cook until the bottom is golden. Pour the batter directly over the egg crepe. Start stir-frying the batter and egg together. For a crispier texture, add a bit more vegetable oil at this stage if you like.
3

When the pancake is about 70% cooked (the eggs are set and the pancake has changed color), add 1 cup of chopped scallions. Continue stir-frying until everything is cooked through. Serve this traditional-style stir-fried egg pancake hot. For extra flavor, drizzle with soy sauce paste or sweet chili sauce.
4

[Tip]
* You can adjust the batter: use bread flour instead of all-purpose flour, or substitute cornstarch with sweet potato starch or tapioca starch.