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Green Onion Egg Pancakes

November 2, 2015

NOVEMBER 1st, 2015 — This isn’t a dish unique to Western China. But during my trip, I did once have a hybrid omelette – green onion pancake for breakfast. Was delicious to top with vinegar, chili oil, and soy. This isn’t exactly that, because I think I would have needed to create two batters: a pancake batter, and an omelette batter. This is just more of an eggy crepe-like thing, but still pretty great.

Cauliflower and Pancake (2)So what did you do?
This recipe is incredibly easy. Whisk 5 eggs in a large bowl. Add in 1 1/4 cup flour and 1 tsp salt. Then add ~1 cup water until the batter runs quite smoothly. Fold in ~2/3 cup chopped green onion. I like a lot of them so I added more as needed.

In a frying pan, spray your pan with non-stick spray and scoop a spoonful of your batter into the pan. Rotate your pan around to spread out your pancakes as thin as possible. Aim to emulate a proper crepe as best you can with out the squeegee. Flip over when bubbles start to form on the top of the surface, and eat it with the rest of your meal. I paired it with this Spicy Garlic Cauliflower & Minced Pork.

Lessons learned?
Really, a little spoonful goes a long way. Thinner is better. Because we didn’t add any raising agents, your pancakes aren’t going to be fluffy if you add too much batter into the pan. They’ll just be like thick and globby crepes.

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