Dan bing egg and scallion
2
Taiwanese savory pancakes.
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Flour|120|g
Cornstarch|20|g ~ Flour|20|g
Water|220|ml
Salt|0.5|tsp
Eggs|3|pcs
Scallions|2|pcs|finely sliced ~ Spring onions|2|pcs|finely sliced
Neutral oil|1|tbsp
Soy sauce|2|tbsp|to serve
Rice vinegar|1|tbsp|to serve
Sesame oil|1|tsp|to serve
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Mix the flour, cornstarch, salt and water until you have a smooth, runny batter.
Let rest for 10 minutes.
Lightly oil a pan and pour in a thin layer of batter.
When the pancake starts to set, pour a little beaten egg on top.
Add some scallion and let the egg stick to the pancake.
Flip, cook for another 30 to 60 seconds, then roll and cut.
Repeat for the remaining dan bing.
Mix the soy sauce, rice vinegar and sesame oil for the sauce.
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The batter should stay runny enough to make a thin pancake.
Plan for 3 small dan bing instead of 2 large ones depending on the pan size.
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taiwan
dinner
vegetarian
egg
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Easy
Optional
No
By hand ~ Cutlery
Low
Subtle
Quick
Best eaten hot
Egg may still be runny