2 C flour
2 Eggs (beaten)
1 1/2 cups water
1 Bunch Scallions (green and white parts; halved lengthwise and cut into 2- to 3-inch lengths)
1 tsp Salt
3 Tbs Oil (for cooking)
Mix all ingredients and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter so that the pa jun cooks quickly and evenly. Heat a pan over medium heat and coat with a thin layer of oil. Pour batter to fill the pan in a thin layer (about 1/3 of your batter should fill a regular sauté pan). Cook for 3 to 4 minutes until set and golden brown on the bottom.
Flip the pancake with the help of a spatula or plate (or flip it in the air if you are good at that). Finish by cooking 1 to 2 more minutes, adding more oil if necessary. Serve with soy sauce or a spicy dipping sauce. Enjoy!