Taiwanese Egg Pancake (蛋餅)

Ingredients

• 1/2 cup All-Purpose Flour
• 1/2 cup Water
• 1/4 teaspoon Salt
• 2 large Eggs
• 2 tablespoons Chopped Scallions
• 2 tablespoons Vegetable Oil
• 2 tablespoons Soy Sauce Paste

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup All-Purpose Flour, 1/2 cup Water, and 1/4 teaspoon Salt until you have a smooth batter with no lumps. This will be about 1 minute of whisking.
2. 2Place a 10-inch non-stick skillet over medium heat, which is about 325°F (163°C). Add 1 teaspoon of the 2 tablespoons Vegetable Oil to the skillet and swirl to coat the bottom.
3. 3Pour half of the batter (about 1/2 cup) into the heated skillet. Quickly swirl the skillet to spread the batter into a thin, even circle, about 8 inches in diameter.
4. 4Crack the 2 large Eggs into a small bowl and lightly beat them with a fork. Pour one beaten egg evenly over the pancake batter in the skillet. Sprinkle the 2 tablespoons Chopped Scallions over the uncooked egg.
5. 5Cook for 2 to 3 minutes, or until the edges of the pancake look set and the egg is mostly opaque. Carefully slide a spatula under the pancake and flip it over. Cook the second side for 1 to 2 minutes, until the egg is fully cooked and lightly golden.
6. 6Slide the cooked pancake onto a plate. Roll it up tightly, then use a knife to cut it into 1-inch pieces. Repeat steps 3 through 6 with the remaining batter, 1 teaspoon of vegetable oil, and the second egg.
7. 7Serve the Taiwanese Egg Pancake pieces immediately with the 2 tablespoons Soy Sauce Paste on the side for dipping.

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