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8
small pancakes about 6 to 7 inches wide.Easy
By Irene Kuo
Published 1977
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.
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