Quick 10-Minute Breakfast Egg Pancake

Instructions

1. 1

   In a medium bowl, mix the flour and salt. Gradually add water and stir until a smooth, flowing batter forms.

2. 2

   Add oil and mix until fully incorporated.

3. 3

   *The batter should be tender and drippy but not too thin. If too thin, it's hard to flip; if too thick, the pancake will be stiff.*

4. 4

   Lightly grease a non-stick pan and heat over medium heat until the oil is warm but not smoking. Pour in the batter. Immediately rotate the pan to spread the batter into a thin, round pancake.

5. 5

   When the pancake changes color, crack an egg in the center. Use a spoon to spread the egg evenly over the pancake.

6. 6

   While the egg is still runny, sprinkle with green onions and black sesame seeds.

7. 7

   Cook over medium-low heat until the egg is mostly set and the edges of the pancake turn golden. Carefully flip and cook for another 20-30 seconds until the egg is fully cooked.

8. 8

   Turn off the heat, brush with sweet bean sauce. You can also add some garlic chili sauce. Serve immediately. For a more substantial meal, add toppings like lettuce, ham, bacon, carrot strips, or cucumber strips.

9. 9

   Repeat with the remaining batter. *To make the remaining pancakes, lower the pan's temperature. You can remove the pan from the heat if it's too hot, as the batter will set too quickly and be hard to spread thin.*

10. 10

    Enjoy the soft, tender, and fragrant pancakes!

11. 11

    Time to dig in!

12. 12

    :-D