Tomato & Spring Onion Egg Pancakes

🍳 Crispy, savory, and packed with fresh flavors—ready in 15 minutes!

These deliciously simple pancakes combine juicy tomatoes, fragrant spring onions, and fluffy eggs into a golden, pan-fried delight. Perfect for breakfast, lunch, or a quick snack!

Ingredients (Serves 2-3):

3 ripe tomatoes, diced (or 1 cup cherry tomatoes, halved)
1 bunch spring onions, finely chopped (green + white parts)
2 large eggs
¼ tsp salt (adjust to taste)
2 tbsp all-purpose flour (or cornstarch for gluten-free)
2 tbsp vegetable oil (or sesame oil for extra aroma)
Sesame seeds (optional, for garnish)
Optional upgrades:
- 1 clove garlic, minced
- ½ tsp soy sauce or fish sauce
- Pinch of red pepper flakes

Instructions:

1. Prep the Batter:

In a bowl, whisk eggs, salt, and flour until smooth.
Fold in tomatoes and spring onions (and garlic/soy sauce if using). Let sit 5 mins (tomatoes will release juice—this adds flavor!).

2. Cook the Pancakes:

Heat oil in a non-stick skillet over medium heat.
Pour ¼ cup batter per pancake, spreading lightly. Sprinkle with sesame seeds (if using).
Cook 2-3 mins per side until golden and crisp at the edges.

3. Serve Hot:

Garnish with extra spring onions and a drizzle of chili oil or sweet soy sauce.

Tips:

✔️ Extra crispy: Press pancakes gently with a spatula while cooking.
✔️ Make it a meal: Serve with steamed rice and a fried egg on top!
✔️ No-waste twist: Swap tomatoes for zucchini or shredded carrots.

These pancakes are so addictive, I’m not surprised you’d eat them daily! 😋 Let me know if you’d like a dipping sauce recipe to pair with them. Enjoy!