NEW SERIES ALERT! Welcome to Day 1 of me cooking my favorite breakfast dishes for 5 days! Breakfast is taken seriously in Asia, and if you have ever been to Taiwan or Hong Kong, I would say breakfast food is a must-try during your stay! A classic Taiwanese Breakfast is the Taiwanese Green Onion Egg Pancake. You can find breakfast stands all over Taiwan, and there are many different variations on how to make it. My Taiwanese Green Onion Egg Pancake is an easy and incredibly delicious recipe passed down in my family with accessible ingredients that you have at home right now!
The texture is slightly crispy on the outside and chewy on the inside. Many vendors will also wrap other ingredients inside the pancake, such as ham, corn, cheese, basil, and even Chinese donuts! Taiwanese Green Onion Egg Pancake is the perfect breakfast dish that you can eat working from home or on the go.
The sauce that I drizzle over my pancake is my Homemade Chilli Oil and Vegetarian Oyster Sauce. If you have never tried vegetarian Oyster Sauce, I highly recommend giving it a try! It is super flavourful, slightly sweet, and is the perfect dipping sauce for many Asian breakfast dishes such as radish cakes, potstickers, and egg pancakes! I have linked where to buy Vegetarian Oyster Sauce and the brand I SWEAR BY on my blog.
Warning! It may be tricky at first, but after a few batches (it’s like making crepes!), you will get the hang of it! If it is your first time, don’t turn the heat too high and let it sit for longer, so it is easy to handle. Also, use a non-stick pan, so the egg doesn’t get stuck to the pan.
4 tbsp of Flour or Cake Flour
2 tbsp of Sweet Potato Flour
½ cup of Water
1 tsp of Salt
1 tsp of White Pepper
1 chopped Green Onion
2 tbsp of Vegetarian Oyster Sauce
2 tbsp of Homemade Chilli Oil
- Mix flour, sweet potato flour, water, salt, and white pepper until it is a running consistency, then mix in the chopped green onions.
- In a pan, turn the heat up to medium-high and drizzle in a little bit of oil. Once the pan is hot, pour in half of the pancake mixture in the pan and let it sit for around 2-3 minutes.
- Let it sit for another 1-2 minutes and set aside.
- Drizzle in a little bit more oil and pour in 1 beaten egg, and add back in the pancake
- Let it sit for around 30 seconds – 1 minute or until the egg is now stuck to the pancake and flip.
- Roll up the pancake and serve by drizzling vegetarian oyster sauce and homemade chili oil over the pancake