Puffed Egg-Stuffed Pancake

鸡蛋灌饼

Puffed Egg-Stuffed Pancake — a Northern Chinese Street Snack Chinese recipe, ready in about 40 minutes. Step-by-step instructions with photos.

Ingredients

• all-purpose flour
• sesame oil
• egg
• scallion
• salt

Instructions

1. Mix flour and salt. Gradually add 150 ml warm water (40°C), kneading into a soft, supple dough. Cover and rest 30 minutes.
2. Divide dough into two balls. Roll each into a 15-cm round. Brush top surface lightly with sesame oil, sprinkle scallions and pinch edges to seal. Roll again into 18-cm rounds — layers will form naturally.
3. Heat a heavy-bottomed skillet over medium heat. Cook first pancake 90 seconds until bottom is pale gold and blisters appear. Flip — do NOT press down. (Small, even blisters (2–3 mm) dot the surface like tapioca pearls.)
4. Immediately after flipping, pierce 3 small holes around center with chopstick tip. Quickly pour 1 lightly beaten egg (about 30 ml) through holes into the pocket. Cover pan and steam 60 seconds. (Egg flows visibly into gaps; surface swells upward 5–8 mm.)
5. Uncover, cook uncovered 45 seconds until top sets and bottom crisps. Flip once more and cook final 30 seconds. Slice into wedges and serve hot.