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Savory Egg Pancakes
Today, I'm excited to share a super simple and delicious homemade snack—savory egg pancakes! Whether it's breakfast, lunch, or dinner, this snack is sure to satisfy your taste buds. Imagine a golden, crispy pancake encasing a soft, fluffy egg, paired perfectly with a warm cup of soy milk or milk. It's the perfect start to your day! Let's dive into the cooking process and enjoy the warmth and happiness from the kitchen.
INGREDIENTS
Main Ingredients
- ·5 eggs
- ·400g flour
Additional Ingredients
- ·300ml whole milk
- ·80g carrot
- ·20g green onions
- ·100g luncheon meat
Seasonings
- ·5g salt
- ·3g Chinese five-spice powder
- ·20ml scallion oil
- ·20ml cooked oil
DIRECTIONS
Step 1
In a large bowl, beat 5 eggs and add 400g of flour. Use chopsticks to stir in one direction until you get a smooth batter with no lumps.
Step 2
Add 300ml of whole milk to the batter and continue to stir until well combined.
Step 3
Wash and finely chop half a carrot into thin slices, fine shreds, or small cubes. Add to the batter. Wash and chop the green onions into small pieces and add to the batter. Dice the luncheon meat and add it to the batter as well.
Step 4
Add an appropriate amount of salt and a pinch of Chinese five-spice powder. Stir the batter again until well mixed. You can prepare the batter in advance and refrigerate it for the next day; just stir it again before use.
Step 5
Heat a pan and brush it with a layer of scallion oil. Do not overheat the pan. Pour a ladle of batter into the pan and tilt the pan to spread the batter evenly. Cook over medium-low heat, shaking the pan occasionally.
Step 6
After about 1 minute, when the batter has set, brush a layer of scallion oil or cooked oil on top. Continue to shake the pan, then flip the pancake and cook for another minute over medium-low heat. You can gently press the pancake to ensure even cooking. If you prefer a crispier exterior, cook a bit longer. Remove the pancake and serve.
Step 7
For additional pancakes, brush the pan with a little oil, pour a ladle of batter into the pan, and tilt to spread the batter evenly. If the pan is still warm, you can spread the batter before turning on the heat. Cook over medium-low heat, brush with oil after 1 minute, shake the pan, flip, and cook for another minute. For a crispy exterior and tender interior, you can flip the pancake a few more times.