Ingredients:
- 300 g spring onion
- 100 g flat chives
- 50 g julienne carrots
- 50 g white onion, thinly sliced
- 2 pcs eggs
- 500 g flour
- ½ tbsp salt
- 1 tsp ground black pepper
- 2 c water
Procedure:
- Combine all ingredients in a stainless bowl.
- Get a portion of the mixture and pour into nonstick pan.
- Cook for two to three minutes on medium heat until the bottom is golden brown.
- Flip the pancake if there is no oil left on the pan. Add a bit of oil around the edge and move the pan.
- Cook for another four to five minutes on low medium heat until the bottom is golden brown.
- Flip again then serve.
Dipping sauce:
In a small bowl, mix soy sauce, vinegar, water, 2 tbsp each. Add sliced red and green pepper. Add 1 tsp garlic, if desired. Serve on side.
