Quick Egg Pancake

Name: Quick Egg Pancake
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 100g All-purpose flour; 2 piece Egg; to taste Black sesame; to taste chopped green onions; 2g Salt; 5g Sugar; 15g Edible oil

Quick pan-fried Chinese egg pancakes made from a thin batter of flour, eggs, and water flecked with scallions, cooked low and slow until golden with a soft, tender crumb.

10 minNewEasy Staple Food Pan-fry Onion Flavor

Instructions

1
One large spoon of all-purpose flour is about 100 grams, poured into a large bowl. This is the ingredient for making two pancakes.
2
Add 90 grams of water, 2 grams of salt, 5 grams of sugar, 15 grams of cooking oil, and 2 eggs, and mix well.
3
Stir until there are no lumps of flour.
4
Add chopped green onions.
5
Stir evenly.
6
Heat the frying pan, brush a little oil, and turn to low heat once the oil is hot.
7
Pour in half of the batter, keep the heat low, and use a spatula to slowly spread the batter, spreading it thin and round.
8
Sprinkle some black sesame seeds while the batter is still wet.
9
Use a spatula to scrape the batter, firmly press the black sesame onto the batter, and turn to medium-low heat.
10
Cook over medium-low heat for about 3 minutes, check if it has turned slightly golden, then flip to the other side and continue cooking.
11
Cook until both sides are golden brown, then pour into a large plate and use scissors or a knife to cut the pancake in half.
12
Fold in half.
13
Cut it into three pieces again.
14
Egg pancakes, fragrant and soft, delicious, quick and easy to make, can be ready in a few minutes for breakfast.