Taiwanese Egg & Scallion Pancake

Soft finger food · 15 min · 2 baby portions

12m+BreakfastAllergen: eggQuick

INGREDIENTS

  • 1 egg
  • Chopped scallions (spring onion)
  • Splash of water
  • Flour to form a thin batter

HOW TO COOK

  1. 1Whisk the egg with a splash of water, flour and chopped scallions to make a loose batter.
  2. 2Pour into a lightly oiled pan and cook over medium heat until set on both sides.
  3. 3Roll the pancake up while warm, then slice into bite-sized rounds for serving.

TIP

Roll while still warm so the pancake holds its shape when sliced.

🔗Source: Regular Mum (TikTok)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.