Chinese Egg Pancake (煎蛋餅)
煎蛋餅, or Chinese Egg Pancake, is a popular and delicious street food item in many parts of China, particularly known for being a satisfying breakfast or snack. It's a versatile dish that can be customized with various fillings and sauces. Here's a basic recipe for making Chinese Egg Pancake at home.
Ingredients
For the Pancake:
- 1 cup all-purpose flour
- 1/2 cup water adjust as needed for a smooth, slightly runny batter
- A pinch of salt
- Vegetable oil for frying
For the Egg Layer:
- 2 large eggs
- Salt to taste
- A pinch of white pepper optional
Optional Fillings:
- Chopped green onions
- Sliced lettuce or cabbage
- Julienned carrots
- Sliced cucumbers
- Cooked and shredded chicken or pork
- Hoisin sauce soy sauce, or chili sauce for flavor
Instructions
Prepare the Pancake Batter:
- In a mixing bowl, combine the flour and salt. Gradually add water, whisking continuously to form a smooth batter. The batter should be slightly runny but not too thin.
Cook the Pancake:
- Heat a non-stick pan over medium heat and add a little vegetable oil.
- Pour a ladleful of batter into the pan, swirling it to form a thin, even layer.
- Cook until the bottom of the pancake is lightly golden, then flip it over to cook the other side. Remove the pancake and set it aside.
Cook the Egg Layer:
- In a small bowl, beat the eggs with a pinch of salt and white pepper.
- Pour the beaten eggs into the same pan, forming a thin omelette.
- Before the egg sets completely, place the cooked pancake on top of the egg, gently pressing down so the egg sticks to the pancake.
Add Fillings:
- On top of the pancake, add your choice of fillings – green onions, lettuce, carrots, cucumbers, or cooked meat.
Roll and Serve:
- Carefully roll the pancake with the fillings inside, then slice it into portions.
- Serve hot with your choice of sauce, such as hoisin sauce, soy sauce, or chili sauce.
