Egg Pancake Rolls 台式蛋饼 | Dan Bing Recipe

Hello hello! I hope everybody is keeping well and staying safe during this COVID-19 pandemic. I’m sure it has been a rough time for many with all that lockdown measures and more. We’re all in this together but I strongly believe we will ultimately overcome COVID-19. Continue to stay strong, stay positive and most importantly, stay healthy, peeps.

Really been a long while since I posted anything on my blog. There were a few times when I thought of totally giving up on this blog. In fact, I had probably dropped hints in some of my previous posts as I was juggling too many things at once. Hence my blog had been sadly neglected. At the moment, I’ve no plans to dive right into regular blogging like previous times but I will share travel posts, food reviews and/or recipes every now and then so as to keep this blog going. Thanks to those who have been keeping in touch regularly, reading & commenting on my posts and/or trying out my recipes. Thank you for your continued support even though I was on a hiatus. Thank you, thank you! ??

New Accolades – Thank you!

Recently, Spring Tomorrow has been named one of 33 Best Lifestyle Blogs In Singapore by Best In Singapore. And they have also listed us as one of Top 30 Lifestyle Bloggers You Should Follow in 2020. What an honour! Thank you, Best in Singapore! 🙂 *applause applause* ??

For my comeback post today, I want to share a recipe of this popular Taiwanese breakfast dish that you shouldn’t miss when visiting Taiwan. It’s a must eat!

A Must Eat Breakfast Food in Taiwan

Egg Pancake Roll or 蛋饼 (Dan Bing) is one of my favourite breakfast foods to eat when visiting Taiwan. I particularly love the egg pancake rolls from 永和豆漿 (Yong He Dou Jiang) and 阜杭豆漿 (Fuhang Soy Milk). If you plan to travel to Taipei (after travel restrictions are eased in time to come of course), you definitely have to check out these two breakfast places where they serve up a sumptuous spread of salty soy milk, shaobing, radish cake and more. Yum! *salivating* ??

These egg pancake rolls are really versatile as you can eat them on their own with some chilli or XO sauce or enjoy them with any filling that you like such as meat floss, ham, cheese, etc. I had kimchi and shredded cucumber in mine and they tasted so good too! Refreshing! ?

Do give this recipe a try and create your favourite combos with different fillings. ?

Egg Pancake Rolls 台式蛋饼 | Dan Bing Recipe

Egg Pancake Rolls 台式蛋饼 | Dan Bing Recipe
  • 95g plain flour
  • 30g sweet potato flour
  • 200ml water
  • small pinch of salt
  • 1 tsp sunflower oil or use cooking spray
  • 3 heaped tbsp chopped spring onions
  • 2 eggs
  • cooking spray
  • kimchi & shredded cucumber as filling
Put both flour, water, salt and oil in a mixing bowl. Whisk till well combined.
Stir in the spring onions.
Use oil or cooking spray to lightly grease your skillet pan (I use a 30-cm diameter pan) and heat it up over medium heat.
Pour in a huge ladle of batter and spread it around the bottom of the pan.
Lightly beat up an egg and pour into the pan.
Swivel the pan to spread the egg mixture to form a round pancake shape.
Cook till the underside is golden brown and flip the pancake over.
Place your preferred fillings on the pancake and once the underside is also golden brown, roll up the pancake and transfer onto a serving plate.
Repeat the steps with the second pancake.
Serve the pancakes with sweet sauce and chilli sauce on the side.

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