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Breakfast Scallion Pancakes
These fluffy breakfast pancakes feature a soft tender texture with subtle egg richness and a gentle hint of fresh scallion flavor that adds just the right balance of sweetness. They make for a perfect light meal or a comforting start to your day. A delicious Breakfast Scallion Pancakes recipe.
- Prep
- 27m
- Cook
- 45m
- Total
- 1h 12m
- Servings
- 15
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Breakfast Scallion Pancakes
| Ingredient | Amount |
|---|---|
| eggs | 3 as needed |
| salt | 4 as needed |
| yeast | 4 as needed |
| warm water | 270 as needed |
| all-purpose flour | 450 as needed |
| oil | 8 as needed |
| scallions | 2 as needed |
- eggs3 as needed
- salt4 as needed
- yeast4 as needed
- warm water270 as needed
- all-purpose flour450 as needed
- oil8 as needed
- scallions2 as needed
Cooking StepsHow to cook Breakfast Scallion Pancakes step by step
-
Step 1 -
Step 2Add warm water, salt, and yeast to the beaten eggs. Let sit for 5 minutes. Add flour and oil, stir until no dry lumps remain. Let the dough rise until doubled in size.
-
Step 3Chop scallions and fold them into the risen dough.
-
Step 4Divide the dough into 15 portions and let rest for 15 minutes.
-
Step 5Gently press each portion flat with your hands and stretch it out.
-
Step 6Lightly oil a pan and cook over medium heat. Place the pancake in the pan — after about 2 minutes when it puffs up, flip it over and cook for another 1.5 minutes. Done! You can store them in the fridge and reheat in a pan or microwave for 30 seconds — they stay soft and moist.
Breakfast Scallion Pancakes
These fluffy breakfast pancakes feature a soft tender texture with subtle egg richness and a gentle hint of fresh scallion flavor that adds just the right balance of sweetness. They make for a perfect light meal or a comforting start to your day. A delicious Breakfast Scallion Pancakes recipe.
Ingredients
- 3 as needed eggs
- 4 as needed salt
- 4 as needed yeast
- 270 as needed warm water
- 450 as needed all-purpose flour
- 8 as needed oil
- 2 as needed scallions
Instructions
-
Add warm water, salt, and yeast to the beaten eggs. Let sit for 5 minutes. Add flour and oil, stir until no dry lumps remain. Let the dough rise until doubled in size.
-
Chop scallions and fold them into the risen dough.
-
Divide the dough into 15 portions and let rest for 15 minutes.
-
Gently press each portion flat with your hands and stretch it out.
-
Lightly oil a pan and cook over medium heat. Place the pancake in the pan — after about 2 minutes when it puffs up, flip it over and cook for another 1.5 minutes. Done! You can store them in the fridge and reheat in a pan or microwave for 30 seconds — they stay soft and moist.
