Quinoa Taiwanese Egg Pancakes

I was inspired by Taiwanese traditional egg pancake to come up with a healthier version. My personal preference is sweet corn filling.

中文食譜按這裡

Serves: 4 wraps

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients

Batter

• 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

Fillings

• 4 large eggs
• 1 slice of ham
• 4 slices of Cheddar cheese
• 4 tbsp baked beans or sweet corn

Cooking oil

• 4 tbsp extra virgin olive oil

Instructions

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