If you have joined our Beijing Breakfast Food Tour, you already know why our favorite stop is visiting the He family’s Egg Filled Pancake Shop – also know as Jidan Guan Bing. These small, savory pancake-like pastries filled with egg and flavored with chili (or soybean paste) are a lesser-known foodie delight, and lucky for us they’ve shared their family recipe.
Those of you who have seen these pancakes being made in Beijing know they use a magical cooking device. The top surface is used for frying, which also slides open to reveal a charcoal oven. But don’t worry, we’ve adapted the recipe to be prepared with common equipment (i.e, a frying pan) which should get you by until you visit Beijing again.
Makes 3 Pancakes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 40 mins
1 cup all-purpose flour
1/2 cup warm water
Salt and pepper (to your liking)
1 Tbsp of cooking oil, plus more for frying (we always use canola oil, but soy or peanut oil also works well)
1 Tbsp low gluten flour (cake flour)
1 Tbsp chili paste or soybean paste
3-6 lettuce leaves
1 Spring onion (optional)
Soybean paste and chili paste to serve
Watch our Beijing Egg Filled Pancake Recipe
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