Taiwanese Breakfast: Egg Pancake Roll (蛋餅)
February 8, 2012 in Uncategorized
One of my favourite Taiwanese foods is our breakfasts. Dan bing, which means egg pancake, is part of a typical Taiwanese and Chinese breakfast. You’ll find that different areas make their pancakes differently. Some make them into a roti-like pancake, whereas my family makes them into a softer and thicker pancake, using a watered down batter.
Serves 6
Ingredients: (for a picture of the actual ingredients, click here)
- 200g cake flour
- 3 cup hot water
- 1 tsp sunflower oil
- ½ a cup finely chopped spring onion
- Sunflower or canola oil for frying
- Pinch of salt
- 6 eggs
Method: (for some pictures on the method, click here)
- Make the pancake mixture by pouring hot water into the flour and stirring until it becomes a smooth liquidy paste (like a pancake mix)
- Add the spring onions and a tsp of oil into the mixture and mix.
- Pour 1 cup of the pancake mixture into a medium heat pan and let it cook till golden. (step 1)
- Flip the pancake and allow the other side to achieve the same result.
- Flip the pancake onto a plate.
- Roughly, beat one egg into a bowl and pour the mixture into an oiled pan. (step 2)
- Allow the egg to fry until the the edges start curling.
- Place the pancake over the egg, and allow the egg to cook.
- Warm the reverse side of the pancake then allow it to rest on a plate.
- Roll it up (like how you would with a cinnamon pancake) and slice into 2cm pieces.
Suggestions:
Serve with thick soya sauce and chillies*
Tips:
To avoid the pancake from sticking to your knife, brush some oil the blade of your knife while slicing.
* optional
