Cooking: Baked Egg Pancake

Honestly, this is a great breakfast thing. And I learned it from Xiaogaojie.

For most people the annoying part is needing an oven and a skillet, and ideally a whisk. If you’ve ever done any baking, none of that is a problem.

Ingredients:

• Three eggs
• Some cake flour
• Some milk
• Salt
• Pork floss
• Scallions
• Sesame seeds
• Whatever else you want — cherry tomatoes, diced shiitake, chopped enoki, throw it all in

Method:

• Beat three eggs
• Add cake flour, keep stirring
• Add milk, keep stirring
• Whisk on low speed until the batter is smooth with no lumps
• Add chopped scallions, salt, and your other ingredients, stir until even
• Heat oil in a skillet, pour in the batter, give it a quick warm-through
• Preheat the oven to 200°C (390°F), bake for 20 minutes — skillet and all
• Sprinkle sesame seeds on top before it goes in
• After it comes out, scatter on some pork floss; let it cool a bit and eat

Taste:

Pretty good. Tastes like pork floss bread, basically, with a bit of pizza going on, plus a strong egg aroma.

The annoying part is it takes at least 20 minutes, and mornings are always tight. If you’re up early, give it a shot.

Half the fun is watching the thing puff up in the oven — kind of like me, expanding lately.

My wife and my mom both call it “pizza.” Fine. If they say it’s pizza, it’s pizza.