Chinese Omelette

蛋餅 Danbing
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  • Prep: 5 min
  • Cook: 5 min
  • Serves: 2
  • Complexity: medium
Traditional home breakfast!! But I do some trick here, using oat flour and buckwheat flour instead of cake flour. And it comes out well, taste nice and healthier too. But the only one thing is this miture is quite wet not as easy as cake flour to shape. Why don't I just use cake flour? Because I want to make a wheat free one. It's so delicious so I really want Gluten Free people can enjoy this dish with CatTuna too. BonappTreat!


  • Omelette pancake 4
  • Egg 2
  • Fried sliced mushrooms
  • Cheese 6 slices
  • Olive oil 1 tsp
  • Sauce
  • Soy sause 1 tbsp
  • Brown sugar 1 tbsp
  • Water 2 tbsp
  • Vinegar 1/2 tsp (Option)
  • Omelette Pancake
  • Chopped spring onion 1 stick
  • Oat Flour 50g
  • Buckwheat flour 100g
  • Patato starch 1 tbsp
  • Olive oil 1 tbsp
  • Salt 1/2 tsp
  • Cold water 170 ml


A. Chinese Omelette
  1. Heat the pan with olive oil and a middle heat.
  2. Mix the eggs with the fried sliced muchrooms.
  3. Pour some egg into the pan and covered one pancake.
  4. When the egg is sitcked with the pancake, then turn it over, add a slice of cheese and wrape it. Meanwhile cook the sauce in the same pan.
  5. Cut the omlette into pieces and add the sauce on the top.
B. Omelette Pancake
  1. Put all the ingredients (except water) in a deep bowl, mix well, the add water slowly and stir until dissolved.
  2. Then allow the mixture to rest for 30 minutes.
  3. Heat the pan with olive oil and a small heat, pour some mixture to the pan with a soup spoon.
  4. Shake the pan and make mixture a round shape.
  5. Turn it over when it's firm. Stay for 30 seconds and make another one.