Savory Scallion Egg Pancakes with Crisp Golden Edges

Quick Recipe Version (TL;DR)

• Yield: 4 egg pancakes (serves 2, 2 pancakes each)
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 6 large eggs
• 1/4 cup (60 ml) milk
• 1/4 cup (60 ml) water
• 1/2 cup (65 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper (or black pepper)
• 1 teaspoon toasted sesame oil
• 2 cups (about 140 g) thinly sliced green cabbage
• 1/2 cup (55 g) shredded carrot
• 4 scallions, thinly sliced
• 8 teaspoons neutral oil (2 teaspoons per pancake), for pan-frying
• Sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon chili crisp (optional)

Do This

• 1) Whisk eggs, milk, water, flour, cornstarch, salt, pepper, and sesame oil into a thin batter.
• 2) Toss cabbage, carrot, and scallions together; mix sauce ingredients in a small bowl.
• 3) Heat a 10-inch (25 cm) nonstick skillet to medium (about 350°F / 175°C surface temp) and add 2 teaspoons oil.
• 4) Pour in 1/2 cup batter, swirl thin, and cook 60–90 seconds until set and lightly golden.
• 5) Flip, add a handful of veggies to one half, cook 60–90 seconds, then fold and press gently to seal.
• 6) Repeat for 4 pancakes; serve hot with the dipping sauce (and extra scallions if you like).

---

Why You’ll Love This Recipe

• Fast, satisfying savory pancakes with crisp edges and a tender, eggy center.
• Easy to customize with whatever vegetables you have in the fridge.
• Golden and filling like a weekend treat, but simple enough for weeknights.
• A tangy soy-vinegar dipping sauce takes it from good to crave-worthy.

Grocery List

• Produce: green cabbage, carrots, scallions
• Dairy: large eggs, milk
• Pantry: all-purpose flour, cornstarch, kosher salt, white or black pepper, toasted sesame oil, neutral oil (canola/vegetable), soy sauce, rice vinegar, honey, chili crisp (optional)

Full Ingredients

Egg Pancake Batter

• 6 large eggs
• 1/4 cup (60 ml) milk
• 1/4 cup (60 ml) water
• 1/2 cup (65 g) all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper (or black pepper)
• 1 teaspoon toasted sesame oil

Vegetable Filling

• 2 cups (about 140 g) green cabbage, very thinly sliced
• 1/2 cup (55 g) carrot, shredded or cut into very thin matchsticks
• 4 scallions, thinly sliced (white and green parts)

For Pan-Frying

• 8 teaspoons neutral oil (such as canola or vegetable), divided (2 teaspoons per pancake)

Quick Dipping Sauce (Optional but Recommended)

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons honey
• 1 teaspoon chili crisp (optional, for heat)

Step-by-Step Instructions

Step 1: Prep the vegetables and sauce

Thinly slice the cabbage, shred the carrot, and slice the scallions. Combine them in a bowl and toss to evenly mix. Keeping the vegetables cut small and thin helps them soften quickly inside the pancake.

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, and 1 teaspoon chili crisp (if using). Set aside for dipping.

Step 2: Whisk a smooth, thin egg batter

In a medium bowl, whisk the 6 eggs until no streaks remain. Add the milk, water, flour, cornstarch, salt, pepper, and toasted sesame oil.

Whisk until smooth and pourable, similar to crepe batter. If you see a few tiny lumps, whisk 30 seconds more. Let the batter rest for 5 minutes while you heat the pan; this helps the flour hydrate for a more tender pancake.

Step 3: Heat the skillet properly

Place a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. You’re aiming for about 350°F / 175°C at the pan surface (if you have an infrared thermometer). Proper heat is the key to a golden exterior without overcooking the eggs.

Add 2 teaspoons neutral oil and swirl to coat the bottom of the pan.

Step 4: Pour, swirl, and set the first side

Give the batter a quick whisk (it can settle a bit). Pour 1/2 cup batter into the skillet and immediately tilt and swirl the pan so the batter spreads into a thin, round pancake.

Cook for 60–90 seconds, until the top looks mostly set (not wet) and the bottom is lightly golden. You should be able to loosen the pancake gently with a spatula.

Step 5: Flip, fill, and fold

Flip the pancake and cook the second side for 20 seconds. Pile about 1/2 cup of the vegetable mixture onto one half of the pancake, keeping it slightly away from the edge so it folds neatly.

Cook for 60–90 seconds, pressing the veggies lightly with the spatula so they start to soften. Fold the pancake over the filling into a half-moon. Press gently for 10–15 seconds to help it hold together and to encourage a crisp, browned surface.

Step 6: Repeat and keep warm (optional)

Slide the finished pancake onto a plate. Repeat with the remaining batter and vegetables, adding 2 teaspoons oil to the pan for each pancake (for a total of 4 pancakes).

If you want to serve all at once, keep cooked pancakes warm on a sheet pan in a 200°F / 95°C oven while you finish the batch (up to 20 minutes).

Step 7: Serve hot with dipping sauce

Serve the pancakes hot, either folded as half-moons or cut into wedges. Offer the dipping sauce on the side and spoon a little chili crisp over the top if you like extra heat and crunch.

Pro Tips

• Go thin: The batter should spread easily. If it feels thick, whisk in 1 tablespoon water at a time until it swirls like crepe batter.
• Don’t overload: Too much filling makes flipping and folding harder. Aim for about 1/2 cup veggies per pancake.
• Heat control matters: If the pancake browns too fast before the egg sets, reduce heat to medium-low and cook 15–30 seconds longer.
• Nonstick is easiest: A nonstick skillet makes thin egg pancakes much more forgiving. If using cast iron, keep the heat slightly lower and oil the pan well.
• Sharper flavor: Add 1/2 teaspoon grated garlic or 1/2 teaspoon grated ginger to the sauce for extra punch.

Variations

• Kimchi egg pancakes: Replace half the cabbage with 1 cup (150 g) chopped kimchi (squeeze lightly before adding so it isn’t too wet).
• Mushroom-scallion: Add 1 cup (70 g) thinly sliced mushrooms; sauté them for 3–4 minutes first for deeper flavor.
• Cheesy breakfast version: Add 1/2 cup (55 g) shredded cheddar or mozzarella over the veggies before folding for a melty center.

Storage & Make-Ahead

Let pancakes cool to room temperature for 20 minutes, then store in an airtight container with parchment between layers. Refrigerate for up to 3 days. Reheat in a lightly oiled skillet over medium heat for 2–3 minutes per side until hot and re-crisped. You can also microwave for 45–60 seconds, but the skillet method keeps the best texture. The batter can be mixed up to 12 hours ahead and refrigerated; whisk well before cooking.

Nutrition (per serving)

Approximate per serving (2 pancakes, with sauce): 495 calories, Protein: 25 g, Carbohydrates: 32 g, Fat: 29 g, Fiber: 4 g, Sodium: 1250 mg.