Breakfast tends to be my favorite meal of the day - that is when I manage to wake myself up early enough to have enough time to make breakfast. And of all the breakfasts, I love Chinese breakfasts. I had gone to Taiwan this past October & my little tummy (which expanded quite a bit during the trip) enjoyed every moment of the trip that when I came back it had Chinese food withdrawal & threw tantrums at me. My stomach & taste buds were not happy campers until I made Chinese egg pancakes, called 蛋餅 - dan bing. 蛋餅 is basically a savory pancake with green onion & egg. It's a simple breakfast that is just oh so heavenly & should be shared with everyone so that they can all discover just how amazing it is so here's my version of 蛋餅. Yummers!!
Chinese Egg Pancake - 蛋餅
1/2 cup flour
1/6 cup hot water, barely boiled
1 ts canola or vegetable oil or unsalted butter
1 stalk green onion, finely chopped
2 eggs
salt to taste
Makes 2 servings.
- Combine & quickly stir flour & water until just combined.
- Knead dough on a lightly floured surface for about a minute & let dough rest for a few minutes.
- Divide dough into two equal parts. Take one part of the dough & roll flat on a lightly floured surface until the dough is about 1-2mm thick.
- Spread 1/2 ts oil onto the dough from end to end.
- Sprinkle salt & half of the chopped green onion onto oiled dough.
- Roll up dough into a long log & tightly wrap the log around like a coiled snake.
- Roll out the coiled dough into a flat circle until it is about 1-2 mm thick.
- Place pancake onto a heated & lightly oiled pan on medium-low heat.
- Cook for about 2-3 minutes or until the pancake begins to barely turn golden & flip to cook the other side & beat one egg while the pancake is cooking.
- Take the pancake out of the pan & pour egg into a lightly oiled pan. Quickly swirl the pan to spread the egg on the bottom of the pan & place the pancake on top of the egg.
- Cook until the egg is done then roll the pancake up, place on a plate & cut into several slices.
- Eat immediately!
