Scallion & Egg Pancakes

In Asia, the special pancakes are often served at the family breakfast with rice porridge. These thin, crisp, and aromatic with scallion, pancakes also make a good snack. I love pancakes for breakfast. This pancake mix is sold at Korean stores and makes a perfect batter. However, this recipe can be made with all-purpose flour without adding any baking powder or baking soda. I use the Korean pancake mix because it is quick and simple to put together in the morning.

Ingredients:
1 cup Korean pancake mix
1/4 tsp salt
1 egg
1 cup water
3 large scallions, finely chopped

2 tbs peanut oil

Directions:
Combine pancake mix with salt in a bowl.

Beat the egg lightly and combine with water.

Add the egg-water liquid to the flour gradually – stirring the mixture until it is no longer lumpy.

 Stir in chopped scallions and mix well.
Heat a 7” or 8” nonstick skillet over high heat until hot. Add the oil and swirl (heat for 20 seconds). Pour this oil into a small dish, leaving a little oil on the bottom of the skillet. Turn the heat to medium low and pour about 1/4 cup of the batter with one hand and tilt the skillet with the other hand, forming a thin pancake that covers the entire surface of skillet.

 Cook for about 1 to 2 minutes or until lightly brown at the bottom. Flip the pancake over and cook for about another minute.

Remove and serve
Cook the rest of the pancakes in the same way. Using the rest of the oil for each of the pancake (about 1/2 tsp for each).