Chinese Egg Scallion Pancakes

Chinese Egg Scallion Pancakes


1/2 Cup All-Purpose Flour
1 Tbsp Rice Flour
1/4 tsp Sea Salt
3/4 Cup Water
2 Large Eggs
3 Scallions, sliced
Peanut or Vegetable Oil, for greasing


Combine all-purpose flour, rice flour, sea salt, water, and eggs in a mixing bowl. Stir and mix well until the batter is smooth, then add in scallions.

Place a non-stick pan over medium or moderate heat. Grease the pan with a little oil. Pour 1/3 of the batter into the pan, lifting and rotating the pan so that the batter form an even layer.

When the top is set, turn the pancake over, using a spatula and cook the other side until golden brown in color.

Turn or flip the pancake over and cook until all sides are golden brown in color. Serve warm.

Makes 3 10-inches pancakes


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