How to Make Dan Bing - Taiwanese Egg Pancakes (蛋餅)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Chives offer a similar flavor with fewer calories.

Pop your sweet chilli sauce and soy sauce in a small bowl, then give them a good stir and set aside.

Place all purpose flour, cornstarch and salt into a large mixing bowl and add the water. Whisk until the batter has a nice runny consistency with no lumps.

In a separate small bowl or pouring jug add the tuna, cheese, eggs and spring onion and mix well.

Now heat the sesame oil in a small to medium frying pan. Pour in a small amount of batter and quickly swirl until it reaches the edges. Cook for 1 minute until the pancake starts to set, then top with a third of the egg and tuna mixture. Spread it out across the top in a thin layer, avoiding the edges if you can.

Continue cooking until the egg just starts to set, then slide the spatula around the edges to loosen the pancake and flip it over. Continue cooking for another 30 seconds before flipping it back. Now you can fold in two edges to create a yummy rolled pancake!

Remove from the pan, then repeat for your remaining pancakes.

To serve, transfer your freshly cooked and rolled pancakes to serving plates, slice into 2-3cm strips and drizzle with your blended soy and sweet chilli sauce. Alternatively, you can serve them whole and wrapped in a piece of paper. Enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens