Start by preparing the dough. Mix 2 cups of all-purpose flour with 1/2 teaspoon of salt. Gradually add 3/4 cup of warm water, kneading until smooth. Let it rest for 30 minutes, then divide into 4 equal balls. Roll each ball into a thin circle, brush with oil, and fold into layers. Set aside for another 15 minutes.
For the filling, beat 2 eggs with a pinch of pepper and chopped green onions. Heat a flat pan over medium heat, place a dough layer, and cook until slightly puffed. Crack an egg onto the center, spread it evenly, and flip when the egg sets. Add a drizzle of soy sauce, chili sauce, or your favorite seasoning.
Fold the pancake into a half-moon, press gently, and cook until both sides are golden and crispy. For extra crunch, brush the outer layer with oil while frying. Serve hot with lettuce or pickles for a delightful crunch. This quick, savory snack combines flaky dough with a runny egg center, perfect for breakfast or on-the-go meals. Enjoy your homemade egg-filled pancake!
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