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Quick Scallion Egg Pancake
This quick and tasty pancake brings together the perfect balance of savory flavors from the chicken bouillon powder and spices with the sweet crunch of carrots and ham sausage along side tender scrambled eggs and fresh chopped scallions making it a delightful breakfast or light snack for everyone in your family A delicious Quick Scallion […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Scallion Egg Pancake
| Ingredient | Amount |
|---|---|
| all-purpose flour | 100 as needed |
| eggs | 3 as needed |
| salt | 2 as needed |
| water | 240 as needed |
| chicken bouillon powder or mushroom seasoning | to taste |
| thirteen-spice or five-spice powder | to taste |
| scallions (chopped) | to taste |
| diced carrot and diced ham sausage | to taste |
- all-purpose flour100 as needed
- eggs3 as needed
- salt2 as needed
- water240 as needed
- chicken bouillon powder or mushroom seasoningto taste
- thirteen-spice or five-spice powderto taste
- scallions (chopped)to taste
- diced carrot and diced ham sausageto taste
Cooking StepsHow to cook Quick Scallion Egg Pancake step by step
-
Step 1Mix the flour and salt together. Crack in three eggs and stir until no dry flour remains — the batter should be smooth and lump-free (stir for a while). Add half of the water and continue mixing well.
-
Step 2Add chicken bouillon powder and thirteen-spice to taste, then pour in the remaining water. Stir until evenly combined. Finally, fold in the pre-chopped scallions, diced carrot, and diced ham sausage. The batter should be quite thin with good flow.
-
Step 3Preheat a flat pan and lightly spray with oil. Over medium-low heat, pour in an appropriate amount of batter (re-stir the batter before pouring). Tilt the pan to spread the batter evenly across the bottom — not too thin, not too thick. *I used a rice cooker ladle and poured about two scoops.
-
Step 4Keep cooking over medium-low heat.
-
Step 5Once the pancake is mostly set, lightly spray a little oil on the surface.
-
Step 6When the surface is fully set, shake the pan — the pancake should slide freely. Use a silicone spatula to flip it, then continue cooking over medium-low heat until both sides are cooked through.
-
Step 7Remove from pan and serve.
-
Step 8Fragrant and soft egg pancake — ready to enjoy!
Quick Scallion Egg Pancake
This quick and tasty pancake brings together the perfect balance of savory flavors from the chicken bouillon powder and spices with the sweet crunch of carrots and ham sausage along side tender scrambled eggs and fresh chopped scallions making it a delightful breakfast or light snack for everyone in your family A delicious Quick Scallion […]
Ingredients
- 100 as needed all-purpose flour
- 3 as needed eggs
- 2 as needed salt
- 240 as needed water
- to taste chicken bouillon powder or mushroom seasoning
- to taste thirteen-spice or five-spice powder
- to taste scallions (chopped)
- to taste diced carrot and diced ham sausage
Instructions
-
Mix the flour and salt together. Crack in three eggs and stir until no dry flour remains — the batter should be smooth and lump-free (stir for a while). Add half of the water and continue mixing well.
-
Add chicken bouillon powder and thirteen-spice to taste, then pour in the remaining water. Stir until evenly combined. Finally, fold in the pre-chopped scallions, diced carrot, and diced ham sausage. The batter should be quite thin with good flow.
-
Preheat a flat pan and lightly spray with oil. Over medium-low heat, pour in an appropriate amount of batter (re-stir the batter before pouring). Tilt the pan to spread the batter evenly across the bottom — not too thin, not too thick. *I used a rice cooker ladle and poured about two scoops.
-
Keep cooking over medium-low heat.
-
Once the pancake is mostly set, lightly spray a little oil on the surface.
-
When the surface is fully set, shake the pan — the pancake should slide freely. Use a silicone spatula to flip it, then continue cooking over medium-low heat until both sides are cooked through.
-
Remove from pan and serve.
-
Fragrant and soft egg pancake — ready to enjoy!
