Fluffy Japanese Scallion Egg Pancake

In a medium mixing bowl, whisk together the eggs, all-purpose flour, water, soy sauce, and toasted sesame oil until the mixture is smooth and well combined. Add a pinch of salt if desired.

Gently stir in the thinly sliced scallions into the egg batter.

Heat the neutral oil in a non-stick skillet (about 8-10 inches) over medium heat. Ensure the pan is evenly coated.

Pour half of the egg mixture into the hot skillet, swirling gently to create an even layer. Cook for 2-3 minutes, or until the edges are set and the bottom is golden brown.

Using a silicone spatula, carefully fold the pancake in half or roll it into a log shape. Continue to cook for another 1-2 minutes, ensuring it is cooked through.

Remove the cooked egg pancake from the skillet and set aside. Repeat the process with the remaining egg batter.

Once both pancakes are cooked, slice them into thick pieces and serve immediately. Garnish with extra fresh scallions if desired.