Egg Pancake

Egg Pancake

　　The egg pancake is one of the famous local snacks in Jintang County. In fact, the making process is quite a sight to behold. A small, round black flat pan is used—eggs and flour are mixed together and poured into the pan, then baked over a flame. Brown sugar and sesame seeds are added inside, and it’s ready in just a few minutes. It’s time-saving, convenient, inexpensive, and you’ll find many vendors selling them by the roadside at just 1 yuan each, as common as Beijing’s jianbing. Moreover, the roadside egg pancakes can be filled with virtually anything—both savory and sweet options are available, such as pickled mustard tubers or fruit jam.

　　Among Chengdu’s famous snacks, the egg pancake stands out as one of the best. It is nutritious and suitable for all ages. Production process: 1. Make the pancake batter. Pour the flour into a clay basin. Dissolve brown sugar in boiling water, strain out impurities, and pour it into the flour. Add the egg mixture to the sugar-water without letting it stick to the dry flour. Stir evenly with a wooden stick, then add baking soda (pre-dissolved in water), and continue stirring until it becomes a batter-like consistency. Let it rest. Baking the pancake

　　　　2. Prepare the filling. Remove impurities from the dried shrimp (jinhao) and shrimp skin, and soak them in Shaoxing wine. Finely chop the pork and marinate it with starch water. Render fat from pork belly in a pan, remove the residue, then add the chopped pork and stir-fry. Add soy sauce and continue frying, then put in the jinhao and stir until fragrant. Add MSG just before removing from heat. 3. Wrap the filling and bake. Use a specially made small round copper pan, about 12 cm in diameter and 2 cm high, placed on a small grill. Dip an oil brush in a bit of cooked vegetable oil and lightly coat the inside of the copper pan. Scoop 50 grams of the pancake batter into the pan and bake it on the stove for about 30 seconds. Then, scoop the filling onto the surface of the batter, cover with the lid, and bake for another 30 seconds or so until done. Remove, fold the pancake in half into a semi-circle, and it’s ready to serve.