Nutritious and Quick Scallion Pancakes

Name: Nutritious and Quick Scallion Pancakes
Total time: 900 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1 2/3 cups cake flour (about 200 grams); 1 1/4 cups water (about 300 milliliters); 3 stalks scallions; 5 large eggs; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 1 tablespoon toasted sesame seeds

凱茜媽咪の廚房 @Kathy_kitchen

Simple ingredients and quick to make, these chewy and delicious scallion pancakes are a nutritious breakfast for the whole family.

凱茜媽咪の廚房 @Kathy_kitchen

Simple ingredients and quick to make, these chewy and delicious scallion pancakes are a nutritious breakfast for the whole family.

Saved

Ingredients

15 minutes

Serves 5 servings

1 2/3 cupscake flour (about 200 grams)
1 1/4 cupswater (about 300 milliliters)
3 stalksscallions
5large eggs
1/2 teaspoonsalt
1/4 teaspoonwhite pepper
1 tablespoontoasted sesame seeds

Saved

Steps

15 minutes

1

Prepare the ingredients. Wash the scallions, pat them dry with a clean towel or paper towel, then finely chop them. This helps bring out the rich scallion aroma.
2

In a bowl, combine 1 egg, flour, chopped scallions, salt, and white pepper. Mix well.
3

Gradually add water, stirring until the batter is smooth with no lumps. Adjust the thickness to your preference (a thinner batter will make crispier pancakes). The batter should be smooth, slightly runny, and lump-free. When you scoop it with a spoon, it should flow smoothly. If the batter is too thick, the pancakes will be a bit dense.
4

Let the batter rest for 20 minutes. Just before cooking, stir in the toasted sesame seeds.
5

Heat a skillet over medium heat and add a little vegetable oil. Stir the batter before pouring.
6

Pour enough batter into the pan to form a round pancake. Use the back of a spatula to gently spread the batter in a circular motion to make a thin pancake, or quickly swirl the pan to form a large round pancake.
7

Cook until the pancake is golden brown and the edges look slightly translucent.
8

Drizzle a little more vegetable oil into the center of the pancake, then flip to cook the other side.
9

Cook both sides until golden brown and crispy. Remove from the pan and set aside. This recipe makes 6 pancakes, but you can adjust the size as needed.
10

In a separate bowl, beat the remaining 4 eggs. Pour some beaten egg into the pan, and when it's half-cooked, place a scallion pancake on top.
11

Let the egg set and stick to the pancake, then use a spatula and chopsticks to roll it up like an egg roll. Remove from the pan.
12

Your chewy and delicious scallion pancakes are ready to serve.
13

You can also enjoy the scallion pancakes without the egg—they're tasty either way.
14

[Tips]
* Cake flour gives a crispier texture, but you can substitute all-purpose flour if you prefer.
* You can use a whisk to mix the batter, but add the chopped scallions after mixing.
* Adjust the salt to taste.