Dairy-Free Taiwanese Egg Pancake (蛋餅) with Vegan Ham

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup All-Purpose Flour, 1/2 cup Water, and 1/4 teaspoon Salt until the batter is completely smooth. Let this batter rest for 5 minutes.
2. 2Heat 1 tablespoon of the Cooking Oil in a 25.4 cm non-stick skillet over medium heat, about 175°C.
3. 3Pour half of the batter into the heated skillet and immediately swirl the pan to spread the batter into a thin, even circle, like a crepe. Cook for 1 to 2 minutes, or until the bottom of the pancake is lightly golden and the edges look set.
4. 4Crack the 2 large Eggs directly over the pancake in the skillet. Use a spoon or spatula to gently spread the egg evenly across the surface of the pancake. Sprinkle the 1 tablespoon of Green Onions over the egg, then arrange the 4 slices of Vegan Ham on top.
5. 5Once the egg appears cooked through and no longer liquid, carefully fold one half of the pancake over the other half, creating a half-moon shape. Press gently with your spatula.
6. 6Cook for another 1 minute on each side, or until both sides of the folded pancake are lightly golden brown and the vegan ham is heated through. Add the remaining 1 tablespoon of Cooking Oil to the pan if it seems dry before flipping.
7. 7Slide the finished Taiwanese Egg Pancake from the skillet onto a cutting board. Slice it into wedges and serve immediately with 1 tablespoon of Soy Sauce and 1 teaspoon of Chili Sauce on the side, if desired.

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