Easy Egg Pancakes

I first discovered the magic of Korean pancake mix from Luke’s sister, Emilie. She whipped up a batch of pancakes using the mix and green and red bell peppers. I don’t normally eat bell peppers, but the pancakes were simply delicioso! They had the chewy consistency that I love. They were also filling and satisfying, a real comfort food. I had the pancakes before at Korean restaurants, but they were never that good to stick with me. Emilie’s were much better. When she told me how she made them and showed me the bag of mix, I was surprised on how easy it was to make and was determined to try it out in my own kitchen.

Soon, Korean pancakes became one of those go-to meals when I don't know what else to cook. I would always make sure to have bell peppers in the fridge for emergencies. On one particular day, there was no food in the house except for a carton of eggs in the fridge and a bag of mix in the pantry. I decided to try something new and make egg pancakes. Viola! A star was born!

In Taiwan, a popular breakfast item is the egg pancake (蛋饼). Vendors sell them on the side of the road or in their little shops and cook in front of you. It is quick and cheap. When we visited Taiwan a few years ago, we had them on several occasions. I didn’t think I could ever replicate the authentic, but to my surprise, my egg pancakes come pretty close!

Here is a picture of me 2+ years ago in Hualien, Taiwan. I had a plate of egg pancakes in front of me and the lady behind me was "cooking-to-order".

The key for me is cooking in small batches since I don’t have a large skillet. Also, when mixing the batter, I like the consistency a little runnier rather than thicker. This way, the pancakes are softer and chewier. Note: The cooking direction indicates a 1 to 3/4 ratio of mix and water. I found that adding a little bit more water works better for me.


(see pictures above for visual aid; I know my description is less than adequate)

1. Cook the pancake until it is done. Plate it.
2. Scramble 1 or 2 eggs and using the same pan, fry them like making omelets.
3. Once the bottom side is fairly cooked, put the pancake on top of the semi-raw top so they can stick together.
4. Flip the whole pancake (egg+pancake) and cook until the eggs are done. Flipping is the tricky part, and that’s why I work in small batches so I can make sure the eggs and pancake stay intact.
5. After the eggs are done cooking, carefully roll the pancake (like rolling sushi) while it is still in the pan.
6. Use spatula and cut it into tiny pieces.
7. Eat.

Final masterpiece. I dip the pancakes in soy sauce and Sriracha chili sauce and eat it with a side of Snapple.

I should learn to make more Taiwan Night Market snacks and host a Little Taiwan night right here in "Oakie". Wouldn’t that be awesome?

Just so you have a comparison of what egg pancakes should look like, I found this on Flickr. See, almost identical, right? Okay, fine, so mine was a little bit burnt... Still good though, yeah, still good.


  1. Hello
    I just found your blog- it's lovely!
    We have something in common- a love of Disney World. You and your dh are a cute couple and your little dog is precious!!

  2. Yes please, just tell me when you plan on having Taiwan night, and I'll be sure to stop eating the week prior so I can gorge myself to death. I'm not a morbid person or anything, but of all the ways to die, making an exit with a full tummy and a mouth full of good food sounds 100% a-okay with me. Either that or dying during sex. Yup! Can I have another pancake please? =]

  3. i cheat by buying the frozen egg pancake (蛋饼) from Kam Sam,and just adding the eggs.


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