No-Knead 5-Minute Breakfast Pancake

Ingredients

• 100 g All-purpose flour (Plain flour works fine)
• 1 Egg (Medium size)
• 150 ml Water (Room temperature water, adjust based on batter consistency)
• 1 tbsp White sugar (Adjust to taste)
• 1 tsp Cooking oil (For greasing the pan)
• Black sesame seeds (For garnish (optional))

Steps

1. 1

   In a large bowl, add 100g all-purpose flour and 1 tbsp white sugar.

2. 2

   Crack in one egg and pour in approximately 150ml of water.

3. 3

   Use a hand whisk or chopsticks to mix thoroughly until the batter is smooth, lump-free, and pourable.

4. 4

   Preheat a non-stick pan over low heat and brush a thin layer of cooking oil on the bottom.

5. 5

   Pour in an appropriate amount of batter and rotate the pan to spread it evenly across the bottom, forming a round pancake.

6. 6

   Sprinkle a few black sesame seeds on the surface of the batter to add aroma.

7. 7

   Fry slowly over low heat for about 1-2 minutes. Once the bottom has set and the edges slightly curl up, flip it over and continue frying until both sides are golden brown, then remove from the pan.

Notes

1. The consistency of the batter is key; it should flow easily like thick milk. 2. Be sure to use low heat throughout the cooking process to prevent the outside from burning while the inside remains raw. 3. You can also add chopped scallions to create a savory scallion pancake version.

Nutrition per serving

• Breakfast
• No-knead
• Quick & Easy
• Vegetarian
• Pancake
• Skillet Recipe
• Chinese Snack