Nantong Egg Pancake
南通蛋饼
Egg pancake memories from childhood. Spending summer and winter breaks in my rural hometown, eating egg pancakes with plain rice porridge for breakfast—those days are gone forever, the house is demolished, and the people have scattered.
- servings
- 👥 2 servings
- time
- ⏱ 5 min
- Cuisine
- 🍽 Chinese
by @tony_sensei · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 5egg
- 2scallion
- 5 tbspflour
- 3 tspsalt
- 1 tspchicken bouillon
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 315 kcal
- protein
- 13.5 g
- fat
- 11.2 g
- carbohydrate
- 38.5 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Beat 5 eggs.
- 2
Add 5 tbsp of flour (all-purpose flour works fine). Add 2-3 tsp of salt and 1 tsp of chicken bouillon powder. Whisk until there are no flour lumps and the batter drips off chopsticks when lifted. If it is too dry, add water in batches until you reach the target consistency.
- 3
Add chopped green onions.
- 4
Heat the pan and pour in oil.
- 5
Turn to medium-low heat. Do not pour too much batter at a time, and swirl the pan to spread the batter evenly.
- 6
Once the bottom sets and turns slightly golden, flip and continue frying. You can press the pancake with a spatula to heat the other side evenly.
- 7
Flip once it changes color, then remove from the pan.
