Dan Hong Gao (Sichuan Egg Pancake)
A popular street snack from Chengdu, Sichuan. Crispy outside, soft inside with rich egg flavor. Can be filled with sweet or savory fillings.
Ingredients
6 items- Eggs 2
- All-purpose flour 100g
- Brown sugar 30g
- Baking powder 3g
- Water 150ml
- Cooking oil as needed
Nutrition
Steps （6 steps）
In a bowl, beat 2 eggs, add dissolved brown sugar water and mix well. Sift in flour and baking powder, gradually add warm water and stir until smooth batter forms. Let rest for 20 minutes.
Preheat a non-stick pan over low heat and brush with a thin layer of oil. Pour a ladleful of batter (about 30ml) into the center, gently tilt the pan to spread into a circle about 10cm in diameter.
Cook over low heat for about 2 minutes until the surface is covered with small holes and the edges begin to set. Flip when the top is mostly set and no longer runny.
Carefully flip the pancake with a spatula and cook for another minute until golden brown. The pancake is done when it springs back upon pressing. Transfer to a cooling rack.
Spread your favorite filling (such as sesame paste, pork floss, or sweet bean paste) on the cooked pancake and fold into a half-moon shape. For easier assembly, add filling before flipping and briefly fry to set.
Repeat steps 2-5 until all batter is used. Keep the heat low and stir the batter before each use to prevent settling.
Tips
Resting the batter for 20 minutes gives a fluffier texture. Dissolve brown sugar in water first to avoid lumps. Low heat is crucial; high heat burns the outside while leaving the inside raw. For filled version, add filling before flipping and fry briefly to seal.
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