Egg-Filled Pancake
These delicious pancakes are like very thin crepe pillows, filled with eggs. If you're looking for a break from the ordinary in your breakfast routine, this recipe is the perfect choice.
Add <quantity>250<unit>g</unit></quantity> of all-purpose flour, <quantity>140<unit>g</unit></quantity> of water, a pinch of dry yeast and <quantity>15<unit>g</unit></quantity> of vegetable oil to a bowl
Stir the ingredients until you have a unique dough
Knead until smooth. Cover and let rest for 5m to hydrate and make the dough more uniform
Combine <quantity>30<unit>g</unit></quantity> of all-purpose flour with <quantity>23<unit>g</unit></quantity> of vegetable oil in a separate bowl
Knead the dough until smooth
Cover and place in the refrigerator for at least 1h to relax the gluten and make it easier to roll
Roll the dough into a cilinder on a floured surface and cut into 8 equal parts
Roll out each dough piece as thinly as possible into an oval shape. Sprinkle with more flour as needed to keep the dough from sticking to the surface and rolling pin
Brush a thin layer of the reserved flour and oil mixture evenly from the center, leaving about ⅓ of each side uncovered
Fold the dough in thirds lengthwise, slightly overlapping the ends in the middle. Roll the edges to seal
Fold in thirds, overlapping the folds to make a 3 layer square
Grease a tray with vegetable oil and place the folded pancake on top. Grease the top and sides of the pancake with vegetable oil
Repeat the opening and folding process with the other pieces of dough, brush them with oil and place on the tray. Cover with cling film and set aside for 20m to rest
Quarter <quantity>1</quantity> spring onion lengthwise and chop finely
Place <quantity>3</quantity> eggs in a jar, add the spring onion and combine
Spread a small amount of vegetable oil on a clean surface. Carefully roll out each dough as thinly as possible without puncturing
Place a heavy bottom pan over medium-high heat and grease with vegetable oil
Transfer the pancake to the hot pan, being careful not to tear the dough
Flip when it begins to turn golden underneath
Poke a whole on the surface when the pancake puffs up like a pillow. Fill with a portion of the egg and spring onion mixture
Flip and cook for about 1m until the egg is cooked through and the outside is nicely browned. Repeat with the other pancakes. The egg-filled pancake is ready
Break away from the same old breakfast routine. Enjoy!
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