Omelet Pancake


1 tablespoon chopped green onions

1 tablespoon chopped tomato or red bell pepper

1 cup flour

1/3 cup warm water

3 tablespoons vegetable oil

3 teaspoons Ying’s Stir Fry Sauce

4 thin slices ham

Mix flour with water in a mixing bowl, a little at a time. knead into a smooth dough. Cover and set aside for 10 minutes.

Beat eggs in a separate mixing bowl and add chopped green onions and tomato, mix well. Coat frying pan with 1- 1 ½ teaspoons vegetable oil. Add half of the egg mixture into the pan and swirl. Cook egg until completely done, about 1 minute each side.

Remove it from pan. Repeat with the other half egg mixture. Makes 2 egg omelet rounds, set aside.

Place dough from bowl onto flat surface and divide it into two equal parts. Cover one part of the dough with a towel. Roll the other into a flat round pie about 9 inches in diameter.

Heat frying pan over low to medium heat. Coat pan with 1 tablespoon oil. Place pancake in pan and fry one at a time on both sides until small brown spots appear on the surface of the pancake (2- 3 minutes each side). Spread 1 ½ teaspoons Ying’s Stir Fry Sauce evenly over pancake.

Place one egg omelet round and 2 slices ham over pancake.

With a spatula fold pancake over egg omelet twice. Remove pancake and cut it into 3-4 pieces.

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