Egg and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This Chinese street food is made by pan-frying a thin flour batter with scallions and egg until golden.
This Chinese street food is made by pan-frying a thin flour batter with scallions and egg until golden. It’s crisp on the outside, soft inside, with a delicate scallion aroma. It makes an easy lunch or dinner.
Chinese · 15 minutes to cook
Nutrition (per 275g serving): 428.8 kcal · protein 13.2g · carbohydrate 47.8g · fat 18.8g · sodium 406.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the batter thinly in the pan so the edges turn crisp.
Tips: If the scallions are cut too thick, the pancake may tear when you flip it.
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Ingredients (1 serving)
- Flour — 0.5 cup
- Egg — 1 pc
- Green onion — 0.3 pc
- Water — 0.5 cup
- Cooking oil — 1 Tbsp
- Salt — 0.2 tsp