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 pancake.
- 200g all purpose flour
- 3 cup warm water
- 1 tsp sunflower or canola oil
- ½ a cup finely chopped spring onion
- Sunflower or canola oil for frying
- Pinch of salt
- 6 eggs
- Make the pancake mixture by pouring warm water into the flour and stirring until it becomes a smooth liquidy paste (like a pancake mix)
- Add the spring onions, a pinch of salt and a tsp of oil into the mixture and mix.
- Pour enough of the pancake mix into a medium heat pan, like you would a pancake, 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.
- Repeat process to make the rest of the pancakes.