This recipe is actually an interesting adaption of Chinese scallion pancakes (葱油饼). You know, those greasy, high-calorie, artery clogging rounds of deliciousness that you can get at every American Chinese restaurant. ::DROOLS::
Now I’m no stranger to scallion pancakes. My mom made them all the time while I was growing up, and she was never stingy with scallions, the most delicious part. She also would also make something that was just as tasty, but much healthier. A pancake more prevalent in the southern parts of China, a breakfast crepe made with egg and scallion (鸡蛋饼).
This recipe is really a hybrid of the traditional scallion pancakes and the Chinese breakfast crepe. It’s thick and substantial like a scallion pancake with the mild eggy flavor of a Chinese breakfast crepe–soft on the inside and crisp on the outside, bursting with the taste of scallion and sesame.
Full recipe after the jump…
- a quarter cup of oatmeal flour (run some oatmeal through food processor/bootleg blender)
- a generous amount of chopped scallions (the more, the better! you can’t go wrong)
- two eggs
- sesame oil
In a mixing bowl, beat the eggs together with the chopped scallion, salt and pepper.
Slowly mix in the flour and water until you have a relatively liquid batter (should be thinner than pancake batter).
Pour a fourth of the batter onto a non-stick pan with a teaspoon of sesame seed oil and and cook on medium heat. Spread the batter in an even circle.
Cook, flip and continue to cook.
Remove the pancake from the pan when both sides start to brown.
Cut the egg scallion pancake into eight pieces and serve with soy sauce and chili oil.
A healthy twist on a delicious favorite!