Scallion Egg Pancakes

Ingredients

• eggs — 3 large
• all-purpose flour — 1/2 cup (about 60 g)
• scallions — 3 stalks, finely chopped
• water — 2/3 cup
• salt — 1/2 tsp
• white pepper — 1/4 tsp
• cooking oil — 2 tbsp

Steps (beginner-friendly)

1. Whisk the eggs, flour, water, and salt in a bowl until completely smooth with no flour lumps — about 1 minute of vigorous whisking. The batter should be thin, like heavy cream.
2. Stir in the chopped scallions and white pepper.
3. Heat 1 tsp oil in a nonstick pan over medium heat and swirl to coat.
4. Pour in one ladle of batter and immediately swirl the pan so it spreads into a thin round, about 20 cm across.
5. Cook 1-2 minutes until the top surface looks dry and matte and the bottom is golden with light brown spots.
6. Flip with a spatula and cook 1 more minute until the second side is golden.
7. Repeat with the remaining batter, adding a little oil before each pancake.
8. Stack, cut into wedges, and serve — optionally with a little dish of soy sauce for dipping.