Step 1

Combine soy sauce and sugar in a saucepan. Cook over a medium heat, stirring, for 1-2 minutes or until sugar dissolves. Set aside to cool.

Step 2

Meanwhile, place eggs in a bowl and use a balloon whisk to whisk for about 1 minute or until well beaten. Stir in green shallots. Sift flour evenly over top and use a fork to whisk until a smooth batter forms.

Step 3

Heat 2 teaspoons of oil in an 18cm (base measurement) non-stick omelette or frying pan over medium-high heat. Pour in batter, cook for 3-4 minutes or until golden underneath. Turn over and drizzle remaining oil down side of pan. Cook for a further 2-3 minutes or until golden underneath.

Step 4

Cut pancake into 8 wedges. Serve drizzled with sweetened soy sauce.