Korean Egg Pancake
Perfect running egg inside a pancake is great for breakfast or snack
Serve 3
** ingredients **
½ cup all-purpose flour
½ cup milk
4 egg, room temperature
30g sugar
1 tsp baking powder
½ tsp vanilla extract
¼ tsp salt
1 tbsp butter, melted
dried parsley, for garnish
dried chili flakes, for garnish
** equipment **
3 4.5” x 2.5” mini loaf pan or ramekins
Preheat oven 355F
Mix flour, milk, 1 egg, sugar, baking powder, vanilla extract, salt and butter together, whisk until smooth.
Grease pans/ramekins with vegetable oil.
Pour batter into pans/ramekins, half-way filled.
Bake in the oven for 10 minutes, take out from the oven.
Crack one egg into each individual pan/ramekin.
Put back into the oven and bake additional 15 minutes.
Garnish with dried parsley and chili flakes.
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韓式雞蛋糕
鬆餅糕裡加上完美的半生雞蛋非常適合早餐或小吃
3 人份
** 材料 **
½ 杯 中筋麵粉
½ 杯 牛奶
4顆 雞蛋，室溫
30 克 糖
1 茶匙 泡打粉
½ 茶匙 香草精
¼ 茶匙 鹽
1 湯匙 奶油，融化
幹歐芹，裝飾用
乾辣椒片，裝飾用
** 模型 **
3 個 4.5” x 2.5” 迷你麵包盤或小模子
預熱烤箱180C
將麵粉、牛奶、1 顆雞蛋、糖、泡打粉、香草精、鹽和奶油混合在一起，攪拌至順滑。
用蔬菜油塗抹迷你烤盤/小模子，用來防止沾黏。
將麵糊倒入迷你烤盤/小模子中，裝滿一半。
在烤箱中烘烤 10 分鐘，從烤箱中取出。
將每個迷你烤盤/小模子中打入一個雞蛋。
放回烤箱，再烤 15 分鐘。
用乾歐芹和辣椒片裝飾。
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