Taiwanese egg pancakes 蛋饼

No baking these days, so prepared this pancake for hubby’s Sunday breakfast to pair with his daily coffee. Kids enjoyed this pancake a lot too ☺️

Ingredients (for 4 big pancakes):
120g plain flour
16g corn flour
1 tsp fine salt
360g room temperature water
1 cup of finely chopped spring onions
4 eggs (beaten with salt and pepper)

Sauce:
For adult:
– 1tbsp Thai sweet chili sauce
– 1tsp light soy sauce

For kids:
– Japanese mayonnaise
– Tomato ketchup

Steps:
1. Mix everything together except egg. Mix till there’s no lumps of flour.
2. In another bowl, beat eggs with salt and pepper
3. Add some oil in frying pan (I used non-stick pan 26cm) , pour/laddle a quarter of the flour mixture to the pan and let cook till set (about 2-3 minutes with low heat)
4. Pour one quarter of the egg mixture on top of the pancake. Let it cook for 3-4 minutes with low-medium heat. Roll up the pancake with a spatula or turner. Continue to pan fry till the outer layer is golden brown. Repeat for the rest of the batter.
5. Drizzle the rolled pancake with sauce of your choice.