A delightful twist on the classic Egg Foo Yung, these savory egg pancakes are packed with flavor and easy to prepare.
Crack the eggs into a mixing bowl and whisk them together with the soy sauce and white pepper until well combined.
Whisking the eggs thoroughly ensures a uniform texture for the pancakes.
Add the chopped green onions, grated carrot, and fresh bean sprouts to the egg mixture, stirring to combine.
Mix gently to avoid breaking the vegetables, preserving their texture.
Heat a skillet over medium heat and lightly grease it with oil. Pour a portion of the mixture into the skillet, spreading it evenly.
Ensure the skillet is hot before adding the mixture to prevent sticking.
Cook until the bottom is golden brown, then carefully flip the pancake and cook the other side until done.
Use a wide spatula to flip the pancake smoothly.
Repeat the process with the remaining mixture, greasing the skillet as needed.
Keep the cooked pancakes warm in a low oven while finishing the rest.
Serve the pancakes warm, optionally garnished with additional green onions or a drizzle of soy sauce.
Pair with a dipping sauce or side dish for a complete meal.
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