Savory Green Onion and Egg Pancakes

I have been sick most of December with a severe cold and persistent cough that kept me awake at night. The sleep deprivation was the worst, caused by the non stop cough which got worse at nighttime. The last time I was this sick must have been over 12 years ago.

My husband was a huge help during the 18 days I was sick. He helped take care of the little man after work, grocery shopped, shopped for Christmas presents, cleaned the house and missed his company Christmas party at an upscale restaurant to take care of us. I am so grateful for his help despite his demanding work schedule.

Given my lack of energy, we had soup and congee on rotation for most of our meals. I aimed for quick, easy and simple during those 18 days. After two weeks of soup and congee, we were all ready for a break. Even though I was sick, I would think dream of foods I could eat when I got slightly better: one of things I craved was prime rib, and the other is Chinese green onion and egg pancakes.

When I was young, I would beg my late grandmother to make this green onion and egg pancake on a regular basis. My grandmother would often indulge me as she took immense pleasure in feeding those she love. Even in her last year of life, she would stand over the stove and make all my favorite dishes every time I went home to visit. Since her death over 8 years ago, I have been trying to recreate some of the recipes she used to make as we never wrote down any of her recipes.

This recipe is incredibly easy to make, with only 5 ingredients that you likely already have on hand. I took a short cut and used my blender to combine all the ingredients but you can combine the ingredients by hand as well.

Ingredients
4 large eggs
1 cup all purpose flour
1-1/2 cups water
1 tsp salt
2 large stalks of green onion, chopped

Canola oil

Directions
1. In a bowl or blender, mix eggs, flour, water and salt. Once the batter is fully combined, stir in chopped green onions.

2. Add half a tablespoon of canola oil to a large skillet over medium heat. Once the skillet is fully heated, pour/ladle in a thin layer of batter. Cook until the surface of the pancake bubbles and the other side is light golden brown.

3. Flip the pancake and cook until the underside is light golden brown. Repeat with the remaining batter. Make sure to lightly coat the skillet with canola oil before ladling in batter each time. Serve as is or with hot sauce.

Source: Slightly adapted from Asia Dish