Savory Scallion Egg Pancake (快手葱花鸡蛋饼)

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  COOK TIME

  Prep 3m • Cook 7m

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  VIEWS

  662

1. Large egg

   1

2. All-purpose flour

   1½ tbsp

3. Scallions (green onions)

   2 tbsp, finely chopped

4. Light soy sauce

   1 tsp

   Can’t find it? Try this one.

5. Salt

   ¼ tsp

6. Sugar

   ¼ tsp

7. Water

   3 tbsp

8. Neutral oil

   1 tsp (e.g., canola or vegetable)

1. Step 1: Whisk everything in the same bowl you’ll serve from

   Crack the egg into a medium mixing bowl. Add chopped scallions, 1 tsp soy sauce, ¼ tsp salt, ¼ tsp sugar (if using), 1½ tbsp flour, and 3 tbsp water. Whisk just until smooth—no need to beat it like cake batter. Let it sit while you grab the pan.

   

2. Step 2: Heat the pan over medium—not high

   Place an 8-inch nonstick skillet over medium heat. Add 1 tsp oil and swirl to coat. If a drop of water sizzles gently, it’s ready. Too hot = burnt edges; too cool = greasy pancake.

3. Step 3: Pour and let it find its own shape

   Give the batter a quick stir, then pour it into the center of the pan. Don’t spread it with a spoon—just let it flow into a round (about 6–8 inches across).

   

4. Step 4: Wait for bubbles before flipping

   Cook 2–3 minutes until the edges lift easily and the top looks set with tiny bubbles. Slide a thin spatula underneath, flip once, and cook another 1–2 minutes until lightly golden.

   

5. Step 5: Serve right off the pan—no fancy plating needed

   Slide onto a plate, cut into wedges, and eat while warm. The inside stays tender, the edges get a faint crisp—never dry, never oily.

   

1. The 3-tbsp water is tested—it’s the sweet spot between fluffy and firm. Less = rubbery; more = falls apart.

2. Soy sauce adds umami but won’t make it taste “foreign”—it’s just a background note, like salt.

3. Double the batch? Make two separate pancakes—they cook more evenly than one big one.

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