Breakfast Egg Scallion Pancakes recipe

Egg and Scallion Pancakes

Servings 1


  • 500 g flour
  • 2 egg
  • 3 g yeast
  • chopped green onion Appropriate amount
  • 230 g warm water


  • Flour, eggs, yeast, chopped green onion, add warm water
  • Stir into dough
  • Knead into smooth dough
  • Divide into five sides and brush with a thin layer of oil
  • Cover with plastic wrap and let rest for 30 minutes
  • After rising, roll into cakes
  • Apply some oil and sprinkle some salt
  • Cut a radius
  • Roll up the edges into an ice cream cone shape
  • Pinch the edges tightly
  • The bottom of the “ice cream” triangle also has a closing edge
  • With the pointed end facing up, press flat with the palm of your hand and let it relax for five minutes.
  • Then use a rolling pin to roll it out thinly
  • Preheat the pan and brush oil on both sides of the pancake
  • Fry until the center bulges and both sides are golden, then it is ready to serve.
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