Scallion Egg Pancakes (Cong Hua Ji Dan Bing)

The story

Cong hua ji dan bing is the breakfast cart standard of northern China — batter hit with a mountain of scallions, fried thin and lacy, eaten hot with a smear of chili sauce. Five minutes of batter, two minutes per pancake.

Ingredients (5 + pantry staples)

• All-purpose flour — 1/2 cup / 65 g
• Eggs — 3
• Scallions — 3, finely sliced
• Soy sauce — 1 tsp
• Toasted sesame oil — 1 tsp

Pantry staples used (don't count toward the 6): salt, white pepper, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Whisk flour, eggs, salt, pepper and 1/2 cup water into a thin, smooth batter; stir in the scallions.
2. Fry thin pancakes in a lightly oiled pan, 2 minutes per side until lacy and gold.
3. Brush with sesame oil, add a drop of soy sauce to each, roll or fold and eat.

Swaps

Fold in shredded zucchini or a handful of shrimp. Chili sauce inside is the street way.