What do you like to eat for breakfast? In China, we usually eat steamed buns, fried dough sticks, and soy milk. Of course, each region also has its own special breakfast variety. Today we’re going to make Chinese breakfast egg pancakes.
Flour and eggs are the main ingredients in this breakfast egg pancake recipe. The ingredients used in this recipe are all healthy. You can quickly make an inexpensive, nutritious breakfast for the family. A single recipe will yield 7 to 10 pancakes, depending on how thick you make them.
Tips for making breakfast egg pancakes
- Be sure to brush the pan with cold oil before adding the batter for the next pancake.
- Chinese breakfast egg pancakes can be served flat, or rolled as omelets as shown here.
- Stir the egg and flour mix before pouring the batter into the pan. Otherwise, the flour will settle to the bottom.
- Take care to tilt and rotate the pan so that the egg batter is evenly spread and heated.
- Shake the pan slightly to keep the egg pancakes from sticking to the bottom.
- Regular ham makes a good substitute for Chinese ham sausage.
Breakfast Egg Pancakes
Equipment
- 1 wok
- 1 spatula
- 1 mixing bowl
Ingredients
- 150 g flour
- 50 g ham sausage minced
- 350 ml water
- 3 eggs
- 3-5 green onions chopped
- 20 ml cooking oil
Instructions
- Prepare the ingredients.
- Finely chop the ham sausage and green onion and set aside.
- Crack the eggs and put them in a large bowl, add the flour and green onions, and stir well.150 g flour, 3 eggs, 3-5 green onions
- Add 200ml of water, stir well, then add the remaining 150ml of water, and stir well again.350 ml water
- Next, add the ham sausage. Stir well to mix.50 g ham sausage
- Heat the pan until it smokes slightly, then pour in 20 ml (4 tsps) of oil over medium-low heat. Swirl the pan and allow the oil to coat the inside of the pan. Then pour out the excess oil. Pour in 30-50 ml (2 to 3 tbsp) of egg batter. Hold the handle and tilt the pan so that the batter covers evenly. Fry until the bottom is set, when the surface is set, turn over and continue to fry for 10 seconds. Then take it out, brush a layer of cold oil in the pan with a brush, and continue to fry the next pancake.20 ml cooking oil
- To serve, roll up the fried pancakes like omelets or eat them flat.
Notes
- Every time you finish a pancake, you need to brush a layer of oil in the pan to avoid sticking to the pan.
- Stir the egg and flour mix before pouring the batter into the pan. Otherwise, the flour will settle to the bottom.
- Take care to rotate the pan so that the egg batter is evenly heated. If you’re using a pan, you’ll need to shake the pan slightly to avoid sticking to the bottom.
- The number of ingredients in this recipe can make 7-10 servings of egg pancakes, depending on the thickness of the egg pancakes.
Nutrition
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These are EXCELLENT!!!!