Egg-filled pancake, or *Jidan Guanbing*, is a beloved Chinese street food cherished for its crispy crust, soft interior, and savory-sweet flavor. Here’s a classic way to make it at home.
Ingredients: For the batter, mix 200g all-purpose flour with a pinch of salt, gradually adding 150ml warm water to form a smooth, thick dough. Let it rest for 30 minutes. For the filling, you’ll need 2 eggs, chopped scallions, cilantro, soy sauce, chili sauce (optional), and a dash of cooking oil.
Steps:
1. Prepare the dough: Knead the rested dough until elastic, then divide it into small balls. Roll each into a thin circle.
2. Cook the pancake: Heat a flat pan over medium heat. Brush a little oil, place the dough circle, and cook until slightly golden. Crack an egg onto the center, spread it evenly, and sprinkle scallions. When the egg sets, flip the pancake.
3. Add fillings: Brush soy sauce and chili sauce on one side, add cilantro, and fold the pancake into a half-moon shape. Press gently to crisp the edges.
4. Serve: Cut into halves and enjoy warm.
The key lies in balancing the crispy, chewy texture with the rich, umami-packed filling. A quick and satisfying meal, it’s sure to become a favorite!