Grandma's Spring Onion Egg Pancakes 蔥油蛋餅
So easy to make, just mix the simple batter, fold in the aromatic spring onions and ladle on to pan and minutes later you've got a hot golden savory pancake in hand, its aromatic folds wrapped around a lush half cooked eggy center that is the secret heart and soul of this Chinese pancake. Ohhh...the contrast of the soft spring onion infused pancake, the lusciously gooey yolk and the just firmed whites... what a delight to the eyes, tummy and heart! Home cooking at its humble best...gobble, gobble and my pancake's all gone and it's time for another one!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 7 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1/2 tsp salt
- 8 eggs
- 3/4 cup water
- 1/2 cup to 3/4 cup spring onion, minced
Instructions
- 1
Heat pan up until hot and then turn to low heat.
- 2
Stir flour with salt. In separate bowl add water and one egg and beat til combined. Add egg water to flour 1/3 at a time, stirring each time until no more lumps. Add in spring onions and stir.
- 3
Add 1/2 tsp oil to pan and swirl so that surface completely oiled. Use a 3 inch ladle to scoop up batter and pour all at once into middle of the pan. Lift pan right away and use a circular tilting motion to allow the batter to flow and fill the whole surface of the pan. Place pan back on heat and let cook about a minute or until bottom is a light golden brown in spots. Flip and cook the other side. Remove from pan and set on a plate.
- 4
Add 1/2 tsp oil to middle of pan and crack an egg directly onto it. Sprinkle with salt. Place cooked pancake over the egg and use spatula to lightly press down until the egg yolk breaks. Let cook for 30 secs or until the egg is just set enough to be lifted. You can check if set by lifting one corner of pancake and having a look. Remove and flip over onto a plate immediately.
- 5
Fold pancake over with egg inside and slice in half. Eat when hot and oozing yolk. Enjoy the grandma love!