This is how Taiwanese people eating brekkie sometimes, a soft egg rolls, with a glass of soya milk. There are mainly two types of egg rolls, one with a soft light texture which is the one I'm going to introduce shortly, the other one has more dense heavier taste, however, wholemeal pancake has been found quite convenient since I had my bracers on. I believe with the easy light taste, kids and some oldies can also pick up nicely as well.
level | prep time | total time | yield |
novice | 10 mins | 45 mins | 4 servings |
Ingredients / Preparation:
1. 60g wholemeal flour / sifted
2. 60g plain flour / sifted
3. 20g potato starch (or corn flour) / sifted
4. 1 egg
5. 275ml milk
6. 1 pinch salt
7. 1/4 cup carrot / chopped finely
Method:
1. sift flour into a bowl, add the rest of ingredients and whisk until well combined (about 1 minute). Let the batter rest for 15 minutes.
2. brush or spray a non-stick frying pan with oil, heat over medium low heat, add 1/3 cup of mixture to the pan, cook for 1 minute, or until the surface is solid, turn over and reduce the heat to the low heat, cook for another minute.
3. Transfer pancakes to a plate and let cool. Repeat with remaining batter, stir the batter and greasing pan in between each batch.
4. To make an egg roll, prepare 1 egg in a small bowl, lightly whisked. In a non-stick frying pan brush or spray with oil, heat over medium high heat. Pour lightly-beaten egg into the pan, quickly sway the pan by moving your wrist to make egg juice a flat round sheet shape, cover with one pancake on top, reduce the heat to low heat and cook for one minute, toss pancake to another side and cook for another minute.
5. Roll up pancake from one side to make it a shape of a tube, drizzle any type of sauce from tomato sauce to oyster mushroom sauce.... etc, ready to serve.
Nagging PDD:
* There are a lot of different ways to have this pancake with, either sweet or salty flavours goes well with it, why not try next time with strawberry jam or peanut butter in it.
Yum.