Egg Pancake Roll

Time: 10minutes Ingredients: ¾ cup of all-purpose flour (100g) 1 cup of chives, chopped 1/5 cup tapioca flour (25g) 4 eggs 1 1/3 cup of water (325ml) ½ teaspoon of salt 4 tablespoons of olive oil 1 slice of cheddar cheese (optional)

Preparation:

• Mix the purpose flour, tapioca flour and salt evenly in a big bowl.
• Pour water into the mixture to form a batter. Sieve the batter to remove any residue.
• Add the chopped chives into the batter and stir well.
• Heat the olive oil in a frying pan and add one ladle of the mixture into the frying pan at one time. Pan-fry the mixture until one side is light brown.
• Crack an egg onto the pancake and flip to the other side.
• Place ½ slice of cheese onto the pancake and roll it into a pancake roll.
• Serve warm.