Ingredients 配料

• 2 eggs | 鸡蛋2个
• 1 sausage | 火腿肠
• 2 scallions | 葱
• 100g all-purpose flour | 面粉100克
• 150ml water (adjust as needed) | 水150毫升（可调）
• 1/2 tsp salt | 盐
• 1/4 tsp Chinese thirteen-spice powder (optional) | 十三香（可选）
• A little cooking oil | 食用油少许

Instructions 做法

1. Prepare ingredients | 准备食材： Wash the scallions and finely chop them into small rings. Dice the sausage into small cubes. | 洗净葱切葱花，火腿肠切丁。
2. Make the batter | 调面糊： In a mixing bowl, add the flour. Gradually pour in water while stirring with a whisk or spoon to form a smooth, slightly thick batter. Make sure there are no lumps. | 面粉加水，搅拌成光滑面糊，稍稠，避免结块。
3. Add eggs | 加鸡蛋： Crack the eggs into the batter. Stir continuously until the eggs are fully incorporated and the mixture is uniform. | 打入鸡蛋，搅拌均匀。
4. Season | 调味： Add salt and Chinese thirteen-spice powder (if using). Stir gently to evenly distribute the seasoning. | 加盐和十三香，搅拌均匀。
5. Add sausage and scallions | 加火腿葱： Fold in the diced sausage and chopped scallions. Mix gently so that all pieces are evenly distributed in the batter. | 放入火腿丁和葱花，轻轻拌匀。
6. Prepare the pan | 准备煎锅： Place a non-stick pan over medium-low heat. Lightly brush the bottom with cooking oil to prevent sticking. | 平底锅中小火，刷少许油。
7. Cook the pancake | 煎鸡蛋饼： Pour a ladle of the batter into the pan and spread it evenly into a circle about 15-18cm in diameter. Cover with a lid and cook for 2-3 minutes until the bottom is set and slightly golden. | 倒入一勺面糊摊平，盖锅盖，小火煎2-3分钟。
8. Flip and cook other side | 翻面： Carefully flip the pancake using a spatula. Cook the other side for another 2 minutes until fully cooked and lightly golden. Check that the center is cooked through. | 翻面，再煎约2分钟，确保中心熟透。
9. Serve | 出锅： Remove the pancake from the pan and place it on a plate. Cut into wedges if desired. Serve warm. | 出锅装盘，可切块，趁热食用。