Not so motivated to bake or cook these days because two kids are not so well (cough and runny nose) plus Lex is leaving Singapore for work soon 😩 and not sure when will he be coming back. Last year about the same time he left and only come back 6 months later. The littlest one could not recognize him as she was only 4 months old when he left then. Now that he stayed for 6 months in Singapore , kids grew closer to him, thanks to his endless gummy bear treats and creative bedtime stories 😅 , I think for sure we gonna miss him lots! 💖

Anyway! The last time I made this savory pancake in July, Lex loves it. So before he will be quarantined for 21 days, I thought to let him have it again 😅 glad that he is still loving it ! 🥰

Ingredients (for 4 big pancakes) :

• 120g plain flour
• 16g corn flour
• 1 tsp fine salt
• 360g room temperature water
• 1 cup of finely chopped spring onions
• 4 eggs (beaten with salt and pepper)

For sauce:
For adult:
1tbsp Thai sweet chili sauce
1tsp light soy sauce

For kids:
Japanese mayonnaise
Tomato ketchup

Steps:

1. Mix everything together except egg. Mix till no lumps of flour.
2. In another bowl, beat eggs with salt and pepper
3. Add some oil in frying pan (I used non-stick pan 26cm) , pour a quarter of the flour mixture to the pan and let cook till set (about 2-3 minutes with low heat)
4. Pour one quarter of the egg mixture on too of the pancake. Let it cook for 3-4 minutes with low-medium heat. Roll up the pancake with a spatula or turner. Continue to pan fry till the outer layer is golden brown. Repeat for the rest of the batter.
5. Drizzle the rolled pancake with sauce of your choice.