Chinese Leek Egg Pancake

Chinese Leek Egg Pancake

This is a very traditional breakfast or snack food served in China. Super easy to make and the whole family would enjoy it.

  • 3 Eggs
  • 10 Leeks
  • 2 green onions (chopped to half-inch size) (optional)
  • 120g All-purpose flour
  • 150g Water
  • 1/2 teaspoon Salt
  • 2 tablespoon Oil
  1. Clean the leeks and pat them dry till no dripping water. Slice off the root end and the tough green top of the leeks, and chop into half-inch length size.
  2. Whisk the eggs well in a medium bowl. Sift in the flour, add water and salt, and whisk well until the mixture is lump free, then add chopped leek and chopped green onion to mix again.
  3. Put a bit oil in a non-stick frying pan, add 1/4 of the mixture and form it as a round pancake. Cook over medium heat until bottom side is golden brown (see picture 1), then flip with a spatula and cook the other side till lightly brown, then take it aside of the frying pan for using later.
  4. Cut each leek pancake into 4 pieces for serving, and serving hot/warm.
Picture 1

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HONG KONG STYLE EGG WAFFLE

HONG KONG STYLE EGG WAFFLE

Hong Kong style egg waffle comes in a golden colored honeycomb shaper. It gives one an extraordinary experience when biting on it as it has a distinct texture of having a crispy shell with inner softness.



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