Chinese Scallion and Egg Pancakes (Cong Dan Bing)

Instructions

1. 1

   Trim and thinly slice 40 g of green onions. Measure 150 g wheat flour, 250 ml water, 3 eggs, 15 ml soy sauce, 10 ml sesame oil, 30 ml vegetable oil, and 3 g salt. Place a 24 cm nonstick skillet and a whisk on the counter.

2. 2

   In a medium bowl, whisk the 150 g wheat flour, 3 g salt, and 250 ml water together until completely smooth with no lumps. The batter should look thin and runny. If it feels thick, whisk in a splash of water so it spreads easily.

3. 3

   In a separate small bowl, crack the 3 eggs. Add the sliced green onions, 15 ml soy sauce, and 10 ml sesame oil. Beat gently with a fork until blended. Place the bowl right beside your stove for quick access.

4. 4

   Place the nonstick skillet over medium heat and brush with 5 ml of vegetable oil. Pour a quarter of the flour batter into the center, swirling the pan to spread into a thin circle. Cook for 90 seconds until edges loosen and set.

5. 5

   Spoon a quarter of the egg mixture onto the top of the pancake, spreading evenly. Carefully flip with a spatual. Cook over medium heat for 1 to 2 minutes until the egg turns golden. If sticking, add a drop of oil around the edge.

6. 6

   Slide the pancake onto a board, roll it tightly into a tube or fold in quarters, then cut into bite-sized pieces. Repeat for the remaining 3 pancakes. Serve hot in small bowls with extra soy sauce for dipping.