Egg Pancake

A thin batter spread on a hot pan with an egg cracked straight onto it.

Egg. Vegetarian, but not vegan — contains egg.

Ingredients

• 120 g plain flour
• 30 g cornflour
• 320 ml cold water
• 1/2 teaspoon salt
• 4 eggs
• 4 spring onions, finely sliced
• 2 tablespoons vegetable oil
• 2 tablespoons hoisin sauce
• 1 teaspoon chilli oil

Method

1. Whisk the flours, water and salt to a batter the thickness of single cream and leave it 20 minutes. It should pour, not drop — a batter, not a dough, which is the whole difference from the steamed pancake.
2. Get a wide pan hot with a little oil, then pour in a ladle of batter and spread it immediately with the back of the ladle into a thin circle.
3. CRACK AN EGG DIRECTLY ONTO THE WET BATTER and spread it over with the ladle so it covers the surface. Cooked separately and laid on, it slides off; spread on while the batter is wet, the two set as one sheet.
4. Scatter spring onions over the egg and cook 90 seconds until the underside lifts freely.
5. Flip it and give it 30 seconds, then brush the hoisin and chilli oil over.
6. Fold it in half and then in half again, and eat it from the hand. Repeat with the rest.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes