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
Why This Recipe Is A Favorite
These pancakes are crispy on the outside and soft inside, making them a perfect snack or appetizer. They come together quickly with just a few simple ingredients, so you can enjoy a tasty treat without much effort.
Best Cooking Tips
- Use cold water when mixing the dough to make it easier to handle.
- Roll the dough out evenly to ensure consistent cooking.
- Cook on medium heat to get a golden brown crust without burning.
- Roll the dough out evenly to ensure consistent cooking.
- Cook on medium heat to get a golden brown crust without burning.
Directions
In a bowl, whisk together the milk, flour, egg, scallions, water, baking powder, salt, and ground ginger until you have a smooth batter. Heat some oil in a skillet over medium heat. Pour enough batter into the pan to form about four small pancakes. Let them cook until you see bubbles forming on the surface, which should take around two minutes. Flip the pancakes carefully and cook for another minute or so, until they’re golden and cooked through. Serve warm and enjoy!
Serving Guide
Serve warm with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil. They also pair well with a bowl of hot soup or a fresh salad for a light meal.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a skillet over medium heat to restore their crispiness instead of microwaving.
