Chinese Egg Pancake
鸡蛋饼
Savory Chinese pancake made with eggs, vegetables, and flour batter cooked until golden. A popular breakfast dish featuring crispy exterior and soft interior with fresh vegetable flavors.
Servings
3-4 people
Prep Time
20 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Beat two eggs and first add about 200-250g of liquid (water or milk) and mix well.
Add all the flour and stir into a thick batter like this. Whether you add water or flour first, the key is to first make a thick paste.
If the batter has no lumps or very few lumps, cover and let rest for about 15 minutes. If there are many lumps, extend the resting time, stir several times in between, until there are no flour lumps.
The purpose of resting is to dissolve the flour lumps, and also to let the gluten relax, so the pancake won't break easily when frying.
While the batter is resting, prepare the vegetable pieces, first grate the carrot into shreds, then chop finely, chop green onions and green bell peppers and set aside.
Add the remaining liquid (milk or water) to the rested thick batter and mix well, add the cut vegetables and appropriate amount of salt and mix well.
The consistency should be a flowing and smooth batter (don't add too little salt, too little won't taste good).
Brush oil on the griddle, preheat both top and bottom heat, pour in appropriate amount of batter, use a scraper to spread evenly (the first batter amount might not be right, the second will be better), cover and cook until the pancake bubbles up, then flip and cook until the surface is slightly golden brown.
You can also use a flat pan, brush oil in the pan, pour in batter and shake the pan to spread the batter evenly, cook on medium-low heat until done (for flat pan, make the batter slightly thinner).
- You can add various vegetables; the types of vegetables are flexible.
- Chop the vegetables finely for easier handling; this makes the pancake thinner and less likely to break.
- Try to make the pancake as thin as possible; it cooks faster and is less likely to fall apart.
- If using a flat-bottomed pan, it's recommended to make the batter thinner, so the pancake is thinner and easier to handle.
- The amount of eggs and milk can be adjusted. You can add one more egg and appropriately reduce the amount of milk, just keep the total liquid amount the same!
- But don't add too many eggs, as too many will make the pancake lose elasticity and easily break.