Ingredients
- ¾ cup milk
- ¾ cup all-purpose flour
- 1 egg
- ½ cup scallions
- 2 tablespoons water
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 2 teaspoons sesame oil
Ingredient Image
Why This Recipe Is So Delicious
These pancakes are crispy on the outside and tender on the inside, making them a perfect snack or appetizer. They come together quickly with just a few ingredients and bring a delicious savory flavor to your table.
Kitchen Tips
- Use cold water when mixing the dough to help it come together smoothly.
- Roll the dough evenly to ensure the pancakes cook uniformly.
- Cook over medium heat to get a golden, crispy crust without burning.
- Roll the dough evenly to ensure the pancakes cook uniformly.
- Cook over medium heat to get a golden, crispy crust without burning.
Directions
Blend the milk, flour, egg, chopped scallions, water, baking powder, salt, and ground ginger together in a bowl until you get a smooth batter. Heat some oil in a skillet over medium heat. Once the pan is hot, pour the batter in to form about four pancakes. Let them cook for around two minutes, until you see bubbles forming on the surface. Flip the pancakes carefully and cook for another minute or so, until they turn a nice golden brown. Serve warm and enjoy!
How To Plate This Dish
Serve them hot with a dipping sauce made from soy sauce, vinegar, and a little chili oil. They also pair well with a fresh salad or steamed vegetables for a light meal.
How To Keep It Fresh
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet instead of the microwave to keep them crispy. You can also freeze uncooked pancakes wrapped tightly and cook them later directly from frozen.
