1. Make the Batter

In a bowl, mix 1 egg, flour, potato starch and a pinch of salt. Add more water. The wet to dry ratio is about 3:1. Whisk the batter until smooth.

2. Prehat the Pan (For stainless steel pan) 

Heat a pan until the water dances on the surface. Turn off the heat, add oil and swirl it around to coat the pan.

3. Cook the pancake

Pour the batter into the pan and cook it over low to medium-low heat. Once the batter is mostly set and no longer runny, flip the pancake. Cook for about 1 minute or until the underside is lightly golden. Remove from the pan and set aside.

4. Add the egg

Crack and whisk the second egg with a pinch of salt. You can add spring onions here. Pour it into the pan and immediately place the pancake on top (ugly side down) to let the pancake and egg stick together.

5. Finish

When the egg is set (roughly 1 minute), flip the pancake again, sprinkle black pepper and cook until the bottom is golden and slightly crispy. Roll the egg pancake and eat it with the yourfavourite sauce.