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
Step-by-step instructions
Step 1 · Prepare the batter by whisking flour
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.
Step 2 · Beat eggs in a separate bowl with white pepper and a small pinch of...
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.
Step 3 · Heat 1 tsp olive oil in a non-stick pan over medium heat
Heat 1 tsp olive oil in a non-stick pan over medium heat. Pour in half the batter, swirling to coat the base thinly.
Step 4 · After 1-2 minutes
After 1-2 minutes, when the pancake is set but not browned, pour half the egg mixture over the pancake. Spread evenly.
Step 5 · Cover with a lid and cook for 2-3 minutes until the egg is just set
Cover with a lid and cook for 2-3 minutes until the egg is just set. Carefully loosen edges and flip to briefly cook the other side (optional).
Step 6 · Transfer to a plate
Transfer to a plate, egg side up. Roll up tightly while warm. Repeat with remaining batter and egg mixture.
Step 7 · Slice each roll into bite-sized pieces
Slice each roll into bite-sized pieces. Serve warm with light soy sauce or enjoy plain.
Why this recipe 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.
A note on tradition
Egg pancake roll is often found at Singaporean hawker centres and kopitiams, a reflection of the city’s Chinese heritage and the local love for quick, tasty breakfasts. It’s especially popular among morning crowds seeking a nutritious yet wallet-friendly meal. Its adaptability has made it a staple in both traditional and modern Singaporean households, enjoyed across generations.