Pancake with Egg Filling, Kaifeng Style

1 1/2 cups (200 g) flour, sifted
4 eggs
2 tsp scallions, chopped
1 tsp salt, or to taste
7 fl oz (200 ml) vegetable oil

1. Mix the flour with 7 oz (200 ml) of water. Knead until the dough is soft, smooth and elastic.

2. Roll out the dough into a large flat circle. Rub oil all over the surface of the dough, sprin¬kle with scallions and salt (see Illustration 1). Roll the piece away from you. Lift one end, press down to make into a ball. Roll out the ball into a flat circular dough.

3. Place the dough on a heavy frying pan , bake the cake until almost cooked. Lift the cake with one hand and make an opening at the rim. Using the rolling pin to make a hollow inside the cake. Beat eggs and pour into the hollow of the cake. Pinch and seal the opening. Add a little oil to the pan , continue to bake until the eggs inside the cake swell (see Illustration II). Remove and serve.

                                 鸡蛋饼 （开封风味）

1、200克筛过的面粉
2、4个鸡蛋
3、两勺葱花
4、一勺盐或者根据口味添加
5、200毫升植物油

1、先和面，一直把面揉捏到又软又滑又有弹性的时候就可以了。

2、把面团揉成一个大面饼，把油涂抹在面饼表面，再撒上葱花和盐。然后再从内向外卷起，把一端竖起来压成一个球形，最后再把球揉成一个圆饼。

3、把饼放到一个厚重的煎锅里，煎到差不多快熟的时候取出，并在饼的边缘开一个小口，然后用擀面杖在饼的内部弄一个小空洞出来。把鸡蛋打开，倒进这个小洞里，再挤压封好。往锅里加点油，继续煎，一直煎到里面鸡蛋膨胀为止，这时就可以起锅上菜了。