A delightful twist on a classic dish, these savory egg pancakes are packed with fresh vegetables and served with a rich soy sauce gravy.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs thoroughly incorporates air, making the pancakes fluffier.
Add the chopped green onions, sliced water chestnuts, fresh bean sprouts, light soy sauce, salt, and black pepper to the eggs. Mix well.
Ensure the vegetables are evenly distributed in the egg mixture for consistent flavor.
Heat a skillet over medium heat and lightly oil it.
Use a non-stick skillet to prevent the pancakes from sticking.
Pour a ladleful of the egg mixture onto the skillet, spreading it slightly to form a pancake.
Cook one pancake at a time for even cooking.
Cook until the bottom is golden brown, then flip and cook the other side until done. Repeat with the remaining mixture.
Keep the cooked pancakes warm by covering them with foil.
In a small saucepan, mix the cornstarch and cold water to form a smooth paste.
Stir continuously to avoid lumps.
Add the beef broth and dark soy sauce to the saucepan. Cook over medium heat, stirring, until the gravy thickens and becomes clear.
Adjust the seasoning of the gravy to your taste before serving.
Serve the pancakes hot with the gravy drizzled on top.
Garnish with additional chopped green onions for a fresh touch.
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