When making egg scallion pancakes, you need to prepare some flour and eggs, water, and some milk. After adding milk to the pancakes, they will have a good rich fragrance and a sweet taste that is very mellow. Chopped scallions and cilantro are placed in a small bowl, seasoned with pepper, which will make the pancake taste even better.

Ingredients

About 300 grams of flour, 3 eggs, some water or milk, a small bowl of chopped scallions and cilantro, salt, and pepper.

Method

1. Beat an egg in a slightly larger bowl, add salt, and dilute with water or milk;

2. Slowly pour flour into the bowl while stirring;

3. Add chopped scallions, cilantro, salt, and a little pepper to the batter, and adjust the consistency by adding water or flour as needed.

4. Let the batter sit for ten minutes, then start to spread the pancake on a cast-iron or flat-bottomed pan;

5. Pour a thin layer of oil into the pot, use a large spoon – such as a stir-fry or soup spoon, scoop up a spoonful of batter, slowly pour it into the pot, then quickly turn the pot or use the back of the spoon to spread the batter evenly;

6. Always use low heat to cook the pancake and turn it often;

7. After one side of the pancake is cooked and slightly yellow, flip it and continue to cook.

Little Tips

Attention: 1. The consistency of the batter can be tested with a chopstick, best as a thin line hangs down. If the batter is too thick, add water or milk; if it’s too thin, gradually add flour.

2. The fire must be small to prevent burning the bottom.