Mom’s Easy Chinese Egg Pancakes (Ji Dan Bing)
These Chinese Egg Pancakes, or Ji Dan Bing, are tender, chewy, savory egg crepes made with eggs, flour, water, and scallions. They are a nostalgic Chinese breakfast that is simple, kid-friendly, and perfect to eat plain, roll up, or use as a wrap.
Servings: 8 pancakes
Equipment
- Best Egg Pan 10.5 inch
Ingredients
- 3 large eggs
- 200 g all-purpose flour about 1 2/3 cups
- 200 ml water about 3/4 cup + 1 tablespoon
- 1 stalk scallion roots removed and finely chopped
- 1/2 tsp salt or to taste
- pinch White pepper or to taste optional
- Butter or oil spray for greasing the pan
Instructions
- In a large mixing bowl, whisk together the eggs, all-purpose flour, and water until smooth.
- Season with salt, then fold in the chopped scallion.
- Heat a 10.5 - 11 inch nonstick pan over medium heat and lightly grease with butter or oil spray.
- Add about 1/4 to 1/3 cup of batter to the pan.
- Quickly tilt and swirl the pan so the batter spreads into a thin, even layer.
- Cook until the center is set (about 1 minute), then carefully flip.
- Cook the other side until lightly golden. Each pancake should take about 2–3 minutes total.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm as is, or use as a wrap, taco, or savory crepe.
Notes
Pan Size: This recipe (photos) are measured for 10.5 - 11 inch frying pans. if you are using bigger ones, increase the batter a little bit to maintain the thickness.