I was inspired by Taiwanese traditional egg pancake to come up with a healthier version. My personal preference is sweet corn filling.
Serves: 4 wraps
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- 3/4 cup plain flour
- 2 tbsp corn starch
- 1/4 tsp rock salt
- 1 large egg
- 3/4 cup room temperature water （175 ML）
- 1/2 cup chopped spring onions
- 2 tbsp cooked quinoa
- 4 large eggs
- 1 slice of ham
- 4 slices of Cheddar cheese
- 4 tbsp baked beans or sweet corn
- 4 tbsp extra virgin olive oil
Chop about 1/2 cup of spring onions and set aside.
Put 3/4 cup of plain flour in a big bowl, add 2 tbsp of corn starch and 1/4 tsp of rock salt.
Make a well in the middle of the flour and add 1 large egg and mix.
Pour 3/4 cup (175 ml) of room temperature water in the bowl gradually and keep stirring to make pancake batter.
Once the batter is smooth and consistent, add 2 tbsp of cooked quinoa and 1/2 cup of chopped spring onion and mix together.
Cut 1 slice of ham into 4 strips and set aside.
Halve 4 slices of Cheddar cheese and set aside.
Heat up a pan and add 1 tbsp of olive oil. Then add a ladle of pancake batter in the pan and move around to form a round pancake. Crack a large egg and put it on top of the uncooked pancake.
Break the egg yolk with a spatula and move the egg around to cover the pancake. Then, put 1 strip of ham in the middle of the pancake.
Add 1 tbsp of baked beans or sweet corn on top of the ham.
Cover with 2 strips of cheese.
Fold the two sides to the middle to form a wrap.
Cook the wrap in medium heat on both sides until it is brown.
Serve with a glass of almond milk. A good start of the day!
CHECK OUT THE COOKING VIDEO