Vegan formula, optimal powder-to-water ratio. Just stir gently to make a Taiwanese egg pancake full of Taiwanese flavor.

Wheat flour, cassava starch, potato starch, salt powder

Ingredient prep: 250g of Taiwanese Egg Pancake Mix, 450~500ml of water, appropriate amount of egg liquid (add salt, pepper, chopped green onion) Optional ingredients: cheese, tuna, meat floss, etc.; one pack can serve about 4 people, you can decide whether to fry it thickly or thinly 1. Mix the flour slurry: Mix the water and flour slurry egg cake powder evenly without particles. 2. Pancake crust: Grease a cold pan with oil and pour a thin layer of batter into it, then turn the pan to spread it evenly. Fry over medium-low heat until the edges are slightly warped and the surface changes color, flip over and fry until slightly golden, take out and set aside. 3. Add the egg liquid: Pour the seasoned egg liquid into the pot, cover the pancake and fry until the egg liquid is cooked, then turn it over again. 4. Add fillings: Add your favorite fillings (such as cheese, tuna) and fry until the crust is crispy and colorful. TIPS: A cold pan will fry more evenly, and a hot pan needs to be turned quickly to prevent clumping. Want something crispy on the outside and tender on the inside? Drizzle a little oil on the edge of the crust and fry it until the golden crispy edges are super attractive. The consistency of the paste can be adjusted according to personal taste. The thicker the paste, the thicker it will be.