Crispy Egg Filled Pancakes (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! 

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! 

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. 

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!)

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. 

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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.
  

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