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Tiffy Cooks

Easy Asian Recipes

21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Breakfast Series, Freezer Friendly Recipes, Recipes, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · May 3, 2021

Crispy Egg Filled Pancakes (5 Ingredients)

Crispy Egg Filled Pancake (5 Ingredients)

This Crispy Egg Filled Pancakes is the best combination for breakfast that I can have EVERY SINGLE DAY.

Crispy on the outside, fluffy, savory green onion eggs on the inside, and drizzled with chili oil, you need to give these Crispy Egg Filled Pancakes a try! You can also add another filling of your choice, such as ham, cheese, and corn!

All you need is FIVE simple ingredients, and you can make this delicious Cripsy Egg Filled Pancakes to celebrate Mother’s Day this week! 

Green Onion Pancake

My mom and I tested this Crispy Egg Filled Pancakes five times before filming; every dish you see on my blog involving flour is my mom’s recipe.

My mom is super talented with flour. I had Crispy Egg Filled Pancakes growing up in Taiwan at the daytime markets; however, since moving to Canada, I never had them.

I was strolling through Instagram a couple of months ago and saw a street vendor selling these, I sent them to my mom, and she replied, “I know how to make them; I’ll make it today, EASY”.I get inspired by how talented she is every day, and I am so glad I have a blog to share these recipes with you and document and learn them for myself! 

How to make green onion pancake

All you need to make Crispy Egg Filled Pancakes is flour, salt, oil, green onion, water, and eggs.

The dough will puff up similar to pita bread; you make a hole in the middle and fill it with your preferred filling. I like mine with green onion eggs, but I also had it with ham and cheese, which is super tasty! The key to successfully PUFFY Crispy Egg Filled Pancakes is patience.

Traditionally, these pancakes are finished off in a stone oven which allows them to slowly puff up, however, since most of us are making these on the stove, just be patient, and the pancake will slowly puff up. 

Crispy Egg Filled Pancake (5 Ingredients)

If you ever traveled to Taiwan before, you will know we take breakfast VERY seriously there.

In fact, all of the best dishes such as dumplings, potstickers, radish cakes, egg pancakes you can find at breakfast. I have tons of recipes on my blog of some of my personal favorite breakfast dishes in Taiwan. Highly recommend giving my chicken congee and egg roll pancake a try! 

Here are some of my personal BREAKFAST recipes that you need to try! 

  • Classic Taiwanese Green Onion Egg Pancake (Dan Bing)
  • Crispy Chinese Chives Pockets (Easy & Authentic)
  • Taiwanese Breakfast Sandwich – 5 Minutes and 5 Ingredients ONLY
  • Chicken Congee – Secret Tip that will save you SO MUCH TIME!
  • Easy Turnip Cake (Dimsum Style!)
Taiwanese Breakfast Pancake

Ingredients 

  • 2 cups of Flour 
  • 1 tsp of  Salt 
  • 1 tbsp of Oil 
  • 200-220 ml of Warm Water 

Flour Roux 

  • ¼ cup of Oil
  • 3 tbsp of Flour 
  • 1 tsp of Salt 

Egg Filling

  • Egg 
  • Green Onion
  • Salt
  1. In a bowl mix flour salt and oil till combined. Pour in 200-220 ml of warm water, mix with chopstick till flakey, and knead until it forms into a smooth ball (around 5 minutes). Cover and let it rest for 30 minutes 
  2. In a bowl mix 3 tbsp of flour and 1 tsp of salt. Heat up ¼ cup of oil. Once the oil is hot, pour it into the flour and salt mixture. Mix to combine and set aside to cool down 
  3. After 30 minutes, roll out the dough and cut it into 8 pieces. 
  4. Flatten the dough, gently roll it out into a circle, add in around 2 tbsp of flour roux in the middle. Fold in all the corners, tightly pinch of close. Fold in all the corners again to form into a ball. Pinch to ensure everything is closed. Let it rest smooth side facing up for 10 minutes. 
  5. Each pancake is around 1 egg and 2 tbsp of green onion and a pinch of salt. I recommend cooking a maximum of 3 pancakes at a time. Mix 3 eggs, 1 tsp of salt, and a bunch of green onion in a container that’s easy to pour. 
  6. After 10 minutes, lightly roll out the pancake, make sure the flour roux filling doesn’t come out. 
  7. In a pan, add oil and turn the heat to medium. Once the pan is slightly hot, add in the pancake and pan fry for 1-2 minutes on each side. Keep flipping it every 1 minute until the pancake puffs up. Depending on the pancake and your stove, this process may take around 4-5 minutes. 
  8. Once the pancake puffs up, make a hole in the middle with your chopstick and pour in the egg mixture. Let it sit for 1 minute before flipping and let it cook on the other side for another 1-2 minutes or until the egg is cooked. 
Crispy Egg Filled Pancakes
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Crispy Egg Filled Pancake

This Crispy Egg Filled Pancake is the best combination for breakfast that I can have EVERY SINGLE DAY. Crispy on the outside, fluffy, savory green onion eggs on the inside, and drizzled with chili oil, you need to give these Crispy Egg Filled Pancakes a try! You can also add another filling of your choice, such as ham, cheese, and corn! All you need is FIVE simple ingredients, and you can make this delicious Cripsy Egg Filled Pancake to celebrate Mother’s Day this week!
Prep Time30 mins
Active Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Asian, Taiwanese
Keyword: Asian Food, Breakfast, Easy Recipes, Street Food, Taiwanese Food, Taiwanese Recipes, VEGETARIAN, Vegetarian Recipes
Yield: 8 Pancakes

Materials

  • 2 cups of Flour
  • 1 tsp of Salt
  • 1 tbsp of Oil
  • 200-220 ml of Warm Water

Flour Roux

  • ¼ cup of Oil
  • 3 tbsp of Flour
  • 1 tsp of Salt

Egg Filling

  • Egg
  • Green Onion
  • Salt

Instructions

  • In a bowl mix flour salt and oil till combined. Pour in 200-220 ml of warm water, mix with chopstick till flakey, and knead until it forms into a smooth ball (around 5 minutes). Cover and let it rest for 30 minutes
  • In a bowl mix 3 tbsp of flour and 1 tsp of salt. Heat up ¼ cup of oil. Once the oil is hot, pour it into the flour and salt mixture. Mix to combine and set aside to cool down
  • After 30 minutes, roll out the dough and cut it into 8 pieces.
  • Flatten the dough, gently roll it out into a circle, add in around 2 tbsp of flour roux in the middle. Fold in all the corners, tightly pinch of close. Fold in all the corners again to form into a ball. Pinch to ensure everything is closed. Let it rest smooth side facing up for 10 minutes.
  • Each pancake is around 1 egg and 2 tbsp of green onion and a pinch of salt. I recommend cooking a maximum of 3 pancakes at a time. Mix 3 eggs, 1 tsp of salt, and a bunch of green onion in a container that’s easy to pour.
  • After 10 minutes, lightly roll out the pancake, make sure the flour roux filling doesn’t come out.
  • In a pan, add oil and turn the heat to medium. Once the pan is slightly hot, add in the pancake and pan fry for 1-2 minutes on each side. Keep flipping it every 1 minute until the pancake puffs up. Depending on the pancake and your stove, this process may take around 4-5 minutes.
  • Once the pancake puffs up, make a hole in the middle with your chopstick and pour in the egg mixture. Let it sit for 1 minute before flipping and let it cook on the other side for another 1-2 minutes or until the egg is cooked.

Video

Posted In: 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Breakfast Series, Freezer Friendly Recipes, Recipes, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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Comments

  1. Princess says

    May 3, 2021 at 11:58 am

    Love green onions and love eggs, not to mention crispy flaky green onion pancakes, so this is calling me. Just wanted to be sure about your instructions. After pouring egg in pancake, instructions say let sit for 1 hour then flip and continue to cook for another 1 to 2 minutes. Did you mean to sit for 1 minute not an hour?

    • Tiffany says

      May 7, 2021 at 10:32 am

      Sorry it has been adjusted ❤️❤️❤️ Hope u like these!

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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