Hi! Another week, another recipe! Today’s recipe is not an original. Quite the opposite. Every city has dozens of vendors on street corners churning these out by the thousands to hungry workers on their way to the office. This dish is a favourite for good reason. It combines the mouthwatering aroma of eggs, pork and dough with a crisp and flaky exterior and unbeatable convenience. I’ve been making this for my brother for years using premade pancakes. Now that I make my own pancakes, I thought I’d share.

This dish is also a display of ingenuity not so much for the flavour, but for the method. The filling is adhered to the pancake. It doesn’t fall out, no matter how bumpy the ride.

Notes:

1. Make the pancakes, or at least the dough ahead of time. Cooked pancakes can be stored in the fridge for up to a week and dough can prepped and frozen. If using frozen dough, do NOT thaw before cooking
2. Be judicious with the salt in the eggs. The pancake and add ins will carry the flavour

For assembly

Start by pouring the eggs into a hot pan

Press warmed pancake onto the eggs. Cook for 30-45seconds

Remove from heat and roll

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I hope everyone has a great week ahead. Until next time, Bye!

• Breakfast
• Chinese