Savory Chinese Egg Pancakes (Dan Bing Style)

In a medium bowl, whisk together the eggs, flour, water, soy sauce, sesame oil, chopped scallions, and white pepper until smooth and well combined.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat until shimmering.

Pour half of the egg mixture into the hot skillet, swirling to coat the bottom evenly, forming a thin pancake.

Cook for 2-3 minutes, or until the edges are set and the bottom is lightly golden.

Carefully flip the pancake and cook for another 1-2 minutes, until cooked through.

Remove the pancake from the skillet and place it on a cutting board. Roll it up tightly.

Slice the rolled pancake into 1-inch pieces.

Repeat with the remaining egg mixture to make the second pancake.

Serve immediately, optionally with extra soy sauce or chili oil for dipping.