Taiwanese Breakfast: Egg Pancake Roll (蛋餅)

posted in: Recipes | 4

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.

Serves 6


  • 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.
Serve with thick soya sauce and chillies*
To avoid the pancake from sticking to your knife, brush some oil on the blade of your knife while slicing.
* optional

4 Responses

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