These aren't your traditional breakfast favorite—these Scallion Pancakes are the perfect savory side to your hearty dish. This recipe is super flavorful, and can be made in no time.
Makes
4 servings (8 wedges)
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Whisk together soy sauce, lemon juice, chili garlic sauce, and sesame oil for the dipping sauce; set aside.
Mix eggs, water, and flour in a bowl until smooth; stir in scallions and bean sprouts.
Heat vegetable oil in a 10-inch nonstick skillet over medium-high until shimmering. Add egg mixture and cook until brown on bottom, 7–8minutes. Flip and brown on the other side, 7–8minutes more.
Cut pancake into 8 wedges. Serve wedges with dipping sauce.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 126
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 469mg 19%
% Daily Value*
Carbs 14g 4%
Fiber 1g 4%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
