Chinese stuffed egg pancake-perfect breakfast idea you should never miss.
Course Breakfast, staple food
Cuisine Chinese
Keyword egg, pancake
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 10Making around 10 pancakes
Calories 94kcal
Author Elaine
Ingredients
150gall-purpose flour
100gboiling hot water
2middle size eggs
1teaspoonsalt
Lettuce leaves as needed
Chili sauce or other paste for brushing
For the inner mixture
30gall-purpose flour
1tablespoonvegetable oil
Instructions
Melt salt with water and then slowly stir the water into the dough bowl with flour. Stir the flour in the process. Set aside to cool down.
Grasp everything together and knead the dough until smooth. Reset for around 30 minutes. To make the inner mixture, mix oil and all-purpose flour in a small bowl. Set aside. Whisk the egg and wash the lettuce leaves. Brush some oil on your board, knead the dough prepared in step 1 for another 4 to 5 minutes and then shape it into a long log. Then cut the log into 8 or 6 equal portions. Take one portion out, roll it out to a long piece. Brush some inner mixture on the surface and then roll the long piece up. Flatten with your hand gently and then roll out to a large round wrapper.
Heat up a pan, and fry one side the pancake until slightly brown over slow fire and then you will see some bubbles after around 1 or 2 minutes. Poke the bubbles with one hand and then pour some egg liquid in with the other hand. In this step, if you are not skilled enough, turn off the fire otherwise the pancake might be burnt. Turn the pancake over and fry for around another half minutes. Repeat the above steps and make all the pancakes. Transfer out, brush some paste or chili sauce, and roll it up with lettuce leaves.
Notes
The Nutrition Facts is based on each single pancake.