Cooking: Simple Egg Pancakes

Been busy lately, haven’t had much time to cook, so this one is good for half-assing breakfast.

Just simple egg pancakes.

The method is dead simple: one bowl of flour, one bowl of water, 2-3 eggs, half a spoon of salt, chopped scallions. Dump it all in, stir until smooth, then grab a flat pan and you’re ready.

A few important points:

• It has to be a flat pan. Not that a non-flat one is impossible, it’s just not as good
• The heat absolutely must be low, low, low. Slightly above the lowest setting is best — you’ll have to figure out the exact level yourself
• Get a heat-resistant brush or some kitchen paper and brush a layer of oil around the pan. This is very important. Even if it’s non-stick, I recommend brushing it, otherwise you’ll be screwed when you can’t flip it

After oiling, use a regular ladle, scoop one ladle of batter and pour it dead center of the pan, then quickly pick up the pan and swirl it in a circle to spread the batter out.

Then wait. When the edges start to curl up, try sliding a spatula around the sides — thanks to the oil it should be easy.

Then flip it. Slide the spatula underneath and turn it over. You don’t need to wait long — after a bit of heat on the flipped side it’s ready to come out. I recommend folding it twice before plating; looks better and it’s easier to handle.

Anyway, these egg pancakes smell great. If you can add a bit of five-spice powder or whatever, it tastes even better. You can also prep some beef sauce, Lao Gan Ma, etc. and spread it on for extra flavor.