Scallion Egg Pancakes


Preparation info
  • This batter will make about


    small pancakes about 6 to 7 inches wide.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

These pancakes were often served with the morning rice porridge at home in China, and to me breakfast is still not quite complete without them. Thin, crisp, and aromatic of scallions, they also make a wonderful snack.


  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 large egg


Put the flour in a bowl and sprinkle in the salt. Beat the egg lightly and combine it with the water. Add the liquid to the flour gradually, stirring until it is no longer lumpy. Mix in the finely chopped scallions.

Heat a 6- to 7-inch heavy skillet over high