Scallion Egg Pancakes

Name: Scallion Egg Pancakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Plain flour; 4 egg; 6g salt; Some Chives; 260ml water

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Omelet is a time-saving delicacy, suitable for breakfast when time is tight in the morning. Mix a little noodles and a few eggs with appropriate water and salt, and fry them in a pan. With a bowl of porridge and a little pickles, simple ingredients can match a hearty breakfast.
Egg pancakes can be spread separately and rolled up with favorite ingredients, or they can be added to the batter and spread together into pancakes. If you want to eat a stronger flavor, put an extra egg, if you want to eat a softer one, put less noodles. There are no special rules and it is very casual.
When I was young, my mother used to make omelettes. The pancakes made were soft, chewy and very delicious, simple and time-saving, and there are many omelets. Do you have a reason not to love it?

Ingredients

250g Plain Flour
4 Egg
6g Salt
Some Chives
260ml Water

Scallion Egg Pancakes

1. 4 eggs, 250 grams of flour, 6 grams of salt, about 260 ml of water, appropriate amount of chives

2. Beat eggs in a container with flour and put salt on it

3. Add water in portions and stir well

4. During the mixing process, some small particles that have not been dissolved can be left for a few minutes and then stirred until the mixing is uniform and no particles. The consistency of the batter can basically reach the desired state after adding 260ml of water. Water can be added for soft ones.

5. Non-stick pan does not need to be greased and heated on medium and low heat

6. Spoon a spoonful of batter into the pot

7. Immediately pick up the pot and turn it in a circle to make the batter flow in a circle. Dilute and cover the bottom of the pot and no longer flow. Put it on the stove for frying

8. Sprinkle some chopped green onions

9. Turn over when the batter is completely solidified and bubbling

10. Bake until bubbling and coloring out of the pan, fold it twice

11. You can also wait until the batter is completely solidified and bubbling and then turned over and there are small spots of burnt color.

12. Take a piece of cake, sprinkle it with hot sauce, and put a few small chives

13. Just roll it up and eat it

Tips:
Xiaoyingzi's words:
1. When spreading the egg cakes, the batter is lowered and the pan is quickly turned in a circular motion so that the center of the salt pan with even egg liquid spreads to the periphery, and finally until the egg liquid does not flow, place it on the fire and fry slowly.
2. After frying, the egg liquid on the top should be completely solidified and bubbling, and then turn it over and fry until it is slightly burnt.
3. It is recommended to mix the water and flour before putting the eggs. If the flour and eggs are mixed first, it will be difficult to mix them evenly.