Egg Scallion Pancakes 蛋葱 和 香椿芽煎餅

Egg and Scallion Pancakes 蛋葱煎餅

Chinese Pickled Vegetable Pancakes 香椿芽煎餅

Ingredients
Makes 3 pancakes

Flour Mixture:

• 8 tbsp bread flour or all purpose flour
• 1 1/2 tbsp tapioca flour
• 3/4 cup water
• 1/2 tsp salt

Egg Mixture:

• 3 eggs
• 2 tbsp finely chopped scallions
• 3 tbsp water
• salt to taste
• 6 tsp vegetable oil 

Method

1. Mix the bread flour, tapioca flour, water and salt together.
2. Let the flour mixture sit for 10 minutes.
3. In a small bowl, whisk the eggs briskly, then mix in scallions, water and a little bit of salt.
4. Heat the skillet over medium heat for 30 seconds, add 2 tsp oil.
5. Pour 1/3 of the flour mixture into the skillet and coat the skillet with it using a spatula.
6. When the pancake is translucent, pour in the egg mixture.
7. Cook the egg mixture until the egg are not runny and attached to the flour mixture, about 3 minutes.
8. Flip the pancake to cook the other side until golden brown.
9. Roll the pancake into a log and slice it to serve with dipping sauce.