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Monday, March 2, 2015

Egg Pancake Roll with Sausage and Chicken floss 香肠肉松蛋饼~喜气羊羊 2015

CNY almost approaching to the end, if you have leftover chicken floss or pork floss, you can try to use it to make into this egg pancake. I am sure most of the kids will love this pancake which contain of their favourite meat floss and sausages.

This recipe was inspired from the TV travel program of Taiwanese breakfast.

Egg Pancake Roll with Sausage and Chicken floss  香肠肉松蛋饼
*makes 3 pancake rolls

For the egg pancake
100g plain flour
200g water
A pinch of salt
1 stalk of spring onion, chopped
2 eggs, lightly beaten

40g chicken floss or pork floss
6 sausages, pan fry
Toasted sesame seeds
Cooking oil

  1. In a mixing bowl, whisk together the flour and salt. Gradually add water, stirring to combine. Add the chopped spring onions, beat until smooth.
  2. Grease a non-stick pan (8”) over medium heat, pour or scoop (using a soup ladle) the batter onto the pan. When the batter slightly cooked, scoop egg on top of the pancake, and try to coat the surface evenly.
  3. Cook the crepe for about 1-2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
  4. Place some chicken floss on the pancake, then top 2 sausages and drizzle with mayonnaise.
  5. Roll the pancake then slice into serving pieces, sprinkle with sesame seeds, enjoy!

Recipe by Sonia a.k.a Nasi Lemak Lover

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