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Egg Pancake Roll
Breakfast • Singapore
How to Make Egg Pancake Roll (Traditional & Healthy Version)
Egg Pancake Roll, commonly known in Singapore as "dan bing" or simply egg roll, is a beloved breakfast dish found in many local kopitiams and hawker centres. This breakfast staple beautifully showcases Singapore’s multicultural influences, blending Chinese technique with local flair. The egg pancake roll features a soft, thin flour pancake cooked with a rich egg layer, then rolled up with savoury fillings such as spring onions and sometimes crunchy vegetables. Its simplicity allows the natural flavours of eggs and fresh ingredients to shine, making it both nourishing and satisfying. In Singapore’s vibrant hawker culture, the egg pancake roll is often enjoyed with a cup of kopi or teh, making it a common sight on breakfast tables across the island. The dish is highly customisable, reflecting Singapore’s spirit of fusion cuisine, where traditional recipes are adapted with modern, health-conscious twists. Its light yet hearty profile makes it a perfect choice for those seeking a delicious, vegetarian-friendly breakfast that fits easily into a balanced diet. Whether you’re a busy professional grabbing a quick bite at the kopitiam or a family looking for a nutritious start to the day, the egg pancake roll is an authentic taste of Singaporean mornings.
Ingredients(for 1 large rolled pancake per serving)
- 1 cup All-purpose flour (can substitute with wholemeal flour for more fibre)
- 2 Fresh eggs (Grade A, local farm preferred)
- 1/3 cup Low-fat milk (or unsweetened soy milk)
- 1/3 cup Water
- 2 stalks Spring onions (finely chopped)
- 1/4 cup Carrot (grated) - optional
- 1/4 tsp Salt
- 1/8 tsp White pepper
- 2 tsp Olive oil (for pan)
- 1 tsp Low-sodium light soy sauce (for dipping) - optional
Instructions
- 1
Prepare the batter by whisking flour, milk, water, and a pinch of salt in a mixing bowl until smooth. Let it rest for 10 minutes.
10 minutes
Resting the batter ensures a softer pancake texture.
- 2
Beat eggs in a separate bowl with white pepper and a small pinch of salt. Stir in chopped spring onions and grated carrot if using.
2 minutes
Use fresh, high-quality eggs for maximum flavour.
- 3
Heat 1 tsp olive oil in a non-stick pan over medium heat. Pour in half the batter, swirling to coat the base thinly.
2 minutes
A thin pancake cooks more evenly and rolls up easily.
- 4
After 1-2 minutes, when the pancake is set but not browned, pour half the egg mixture over the pancake. Spread evenly.
1 minute
Spread the egg to the edges for even coverage.
Why This Dish is Healthy
Choosing this homemade Singaporean egg pancake roll for breakfast means opting for a balanced meal with lean protein, healthy fats, and whole grains if you use wholemeal flour. Minimal oil and the inclusion of fresh vegetables make it lower in calories and higher in nutrients compared to typical fried hawker breakfast foods. It’s filling, nutritious, and suitable for weight management and general wellness.
This egg pancake roll is packed with high-quality protein from eggs, complex carbohydrates from flour, and dietary fibre from spring onions and carrots. Using low-fat milk and minimal olive oil keeps the fat content in check while providing calcium and vitamin D. The vegetables add antioxidants, vitamin A, and vitamin K, supporting eye and immune system health. The use of light soy sauce as a dip keeps sodium levels lower than traditional versions.
Pro Tips
- 💡Tip 1: Resting the batter helps achieve a tender, smooth pancake.
- 💡Tip 2: Add extra vegetables like spinach or mushrooms for more nutrients.
- 💡Tip 3: Roll the pancake while it's still warm to prevent cracking.
Storage & Serving
Store cooled rolls in an airtight container in the fridge for up to 2 days. Reheat in a non-stick pan for best texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 150.0 kcal |
