Taiwanese egg pancake roll

Recipe from: February 2012

Ingredients 7
Servings 8
Time 00:10

Ingredients

  • 200
    g
    cake flour
  • 3
    cup
    hot water
  • 1
    tsp
    sunflower oil
  • 1/2
    cup
    spring onion- finely chopped
  • sunflower or canola oil for frying
  • 1
    pinch
    salt
  • 6
    eggs
 

Method

00:10
 
Make the pancake mixture by pouring the hot water into the flour and stirring until it becomes a smooth liquidy paste (like a pancake mixture). 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 allow it cook until golden.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. 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 (the same way you would a cinnamon pancake) and slice into 2cm pieces.


Reprinted with permission of Butter Fingers.
To visit Butter Fingers' blog, click here.


 

 

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