Taiwanese Dan Bing (Egg Pancake) with Dairy-Free Cheese

Ingredients

• 1/2 cup All-Purpose Flour
• 1/2 cup Water
• 2 large Eggs
• 2 stalks Scallions
• 1/4 cup Vegan Cheddar Cheese
• 1 tablespoon Vegetable Oil
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Sugar

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup All-Purpose Flour and 1/2 cup Water until the mixture is completely smooth. Let this batter rest for 5 minutes.
2. 2In a separate small bowl, whisk the 2 large Eggs with the 2 stalks of Scallions, which should be chopped into small pieces.
3. 3Place a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add the 1 tablespoon Vegetable Oil and let it heat for about 30 seconds.
4. 4Pour the rested flour batter into the heated skillet, tilting the pan to spread it into a thin, even circle. Cook for 2 minutes, or until the edges look slightly dry and the bottom is a very light golden brown.
5. 5Pour the whisked egg and scallion mixture evenly over the pancake in the skillet. Sprinkle the 1/4 cup Vegan Cheddar Cheese over the egg.
6. 6Continue to cook for 2 to 3 minutes, or until the egg is fully set and the vegan cheese has melted.
7. 7While the pancake cooks, prepare the glaze: in a small bowl, whisk together the 1 tablespoon Soy Sauce, 1 teaspoon Sesame Oil, and 1/2 teaspoon Sugar until well combined.
8. 8Carefully slide a spatula under the pancake, fold it in half, and then slide it onto a plate. Drizzle the prepared soy sauce glaze over the folded pancake before serving.

Substitutions

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