Recipe 1

(click here)

For 3 pancakes:

8 Tbs high gluten wheat flour
2 1/3 Tbs corn starch
220 ml water
pinch of salt

Mix together batter ingredients and let rest 10 minutes (you can also add scallions).
For each pancake, beat 1 egg with 1 Tbs water and 2-3 Tbs chopped scallions and a pinch of salt.
Heat pan, oil lightly, pour 1/3 of batter and let it spread out into a thin pancake.
When half-transparent, flip over and pour egg mixture over and spread evenly.
At this point you can pour a little bit of oil on the side and shake the pan to make it go underneath, for a crispier pancake.
When the egg is halfway set, flip again and cook for a few more seconds.
Roll up (with egg on inside or outside), transfer to plate and cut into sections.
Serve with sweet/spicy sauce or thick soy sauce.

You can add pork sung, cheese, ham, bacon, etc.

---

Recipe 2

(click here)

One of my favorite 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
Ingredients:

• 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