Danbing — Taiwan

Danbing is a rolled egg pancake eaten for breakfast in Taiwan, built from a thin dough enriched with potato starch and glutinous rice flour that gives it a slight chew, cooked on a griddle with a layer of beaten egg set directly onto it. It is reported all over the island, from breakfast shops and small restaurants to night-market stalls, and is also sold in a frozen, ready-to-cook form in supermarkets, where the raw dough is packaged and the egg added at home when it is heated through. The dough is mixed from flour, potato starch, glutinous rice flour and water into a smooth, pourable batter, which is poured thinly onto a hot, lightly oiled griddle; once it sets, a beaten egg is spread over the top and left to cook until just set, then the whole sheet is rolled up while still warm and sliced into pieces. It is commonly served with soy sauce or a sweet-savory chili sauce, and sometimes filled with ham, cheese or corn before rolling. What distinguishes it from a plain scallion pancake, from which it is thought to have developed, is precisely that layer of egg cooked directly onto the dough rather than served alongside it, giving danbing a softer bite and a more delicate flavor than the flakier, oil-fried scallion version.