Sumptuous Flavours: Taiwanese Breakfast : Egg Pancake Roll 蛋饼

Wednesday, 13 August 2014

Taiwanese Breakfast : Egg Pancake Roll 蛋饼

Recipe source : Adapted from Butterfingers

There were so many blogs featuring this egg pancake roll that I had a hard time deciding which recipe to cook. I finally chose this recipe which appeared to be comparatively easy to follow. But then I discovered to my dismay that l do not have the flair to toss and roll the pancake to perfection! Mind you, in reality, it wasn't that easy to roll the pancakes!

Well, anyway, here's my humble attempt to make this popular Taiwan breakfast egg pancake rolls. Enjoy!

Pssst, I being a true Malaysian, must find my bottle of indispensable chilli sauce to go with this!

Ingredients ( makes 2 pancake)

100g all purpose flour
1 1/2 cups warm water
1/2 tsp cooking oil
1 stalk of spring onion, chopped
Oil for frying
A pinch of salt
2 eggs, beaten and divide into 2 portions
2 stalks parsley, chopped and divide into 2 portions
1 tsp oyster sauce, divide into 2 portions

Method

1. Make the pancake mixture by pouring warm water to the flour and stir to mix well. Add in chopped spring onions.
2. Heat a non-stick frying pan and drizzle a little cooking oil into the frying pan. Pour in half the pancake mixture to make a pancake. Cook until golden. Flip over and cook the other side. Remove pancakes to a plate.
3. Repeat with the remaining batter to make another pancake. Remove pancakes to a plate.
4. Divide beaten eggs into 2 portions. Add in half of the chopped parsley and 1/2 tsp oyster sauce.
5. Heat frying pan and add in a drizzle of oil. Pour in egg mixture to coat the entire frying pan.
6. Immediately, add in one prepared pancake onto the frying eggs. Let them stick together.
7. Flip over and warm the other side. Remove onto a plate
8. Roll up the pancake and cut into slices of about 2 cm.