Chive egg pancake

Overview

I fell in love with egg pancakes when I ate them at a Korean barbecue restaurant a few years ago. Then I bought Korean pancake powder to make them. Although they tasted good, I thought they were a bit expensive. After several comparisons, I finally found the right ratio. It turns out that the most common flour at home, plus eggs and an appropriate amount of water, can also make egg pancakes that are as delicious as those in the store.

Tags

• staple food
• home cooking
• egg
• flour
• oil
• green onions
• salt
• water

Ingredients

Steps

1. 1 Wash the green onions and cut into small pieces.

   

2. 2 Pour the flour into a small basin.

   

3. 3 Break the eggs and stir into egg liquid.

   

4. 4 Pour the egg mixture into a small basin.

   

5. 5 Whisk together the egg mixture and flour.

   

6. 6 Add appropriate amount of water several times and mix well to form a slightly thin batter.

   

7. 7 Knead the small pieces of dough with your hands, mix well and add a little salt.

   

8. 8 Add the green onions and add a few drops of oil.

   

9. 9 Stir in one direction to form a uniform batter.

   

10. 10 Place the frying pan on the fire, heat it over low heat, and pour in an appropriate amount of oil.

    

11. 11 After the oil temperature rises, use a spoon to scoop an appropriate amount of batter into the pot, shake the pot to make it flow evenly into a cake shape, and fry over low heat until the bottom is solidified and golden in color.

    

12. 12 Flip over, fry the other side until golden brown, remove and serve on a plate.