Egg Net Pancake
Sarapan • Malaysia
How to Make Egg Net Pancake (Traditional & Healthy Version)
Egg Net Pancake, locally known as Roti Jala Telur, is a beloved Malaysian breakfast dish that showcases the multicultural heritage of the country. Originating from the northern regions, particularly Kedah and Perlis, this delicate pancake is famed for its intricate net-like pattern created by drizzling egg batter onto a hot pan. The dish is often enjoyed during festive gatherings and family breakfasts, embodying the warmth and hospitality of Malaysian cuisine. The taste is subtle, with a hint of richness from eggs, balanced by aromatic herbs like pandan and lemongrass, reflecting Malaysia’s penchant for using local ingredients. Egg Net Pancake is a visually stunning dish, often served as a lighter option alongside curries or vegetable sides, making it a great choice for health-conscious eaters. Its unique texture and mild flavor appeal to both adults and children, and its versatility allows for creative fillings or pairings. In Malaysia, the dish is cherished not just for its taste, but for the artistry and tradition it represents—making breakfast a special event. Whether enjoyed plain or filled, this pancake brings together the flavors and cultures of Malaysia in every bite.
Bahan-bahan(untuk 2 net pancakes per serving)
- 2 large Eggs (Telur)
- 1/2 cup Low-fat milk (Susu rendah lemak)
- 1 cup Whole wheat flour (Tepung gandum)
- 1/2 cup Water
- 2 tbsp Pandan juice (Jus pandan, optional for aroma) - pilihan
- 1/4 tsp Salt (Garam)
- 1 stalk, finely chopped Lemongrass (Serai, optional for flavor) - pilihan
- 1 tbsp Olive oil (Minyak zaitun for greasing pan)
- 1 tbsp, chopped Fresh coriander (Daun ketumbar, optional garnish) - pilihan
Arahan
- 1
In a mixing bowl, combine eggs, low-fat milk, water, and salt. Whisk until smooth.
5 minutes
Ensure eggs are fully incorporated for a silky batter.
- 2
Gradually add whole wheat flour, whisking to avoid lumps. Stir in pandan juice and chopped lemongrass if using.
5 minutes
Strain batter for a finer net texture.
- 3
Pour batter into a squeeze bottle or net pancake mold. Heat a non-stick pan and lightly grease with olive oil.
5 minutes
Use minimal oil for a healthier pancake.
- 4
Drizzle batter in a circular, criss-cross motion to form a net-like pattern. Cook for 1–2 minutes until set but not browned.
5 minutes
Keep heat medium-low to prevent burning.
Kenapa hidangan ini sihat
This recipe is a healthy choice because it uses whole wheat flour for more fiber, low-fat milk to minimize fat, and olive oil for heart-healthy fats. The inclusion of eggs provides high-quality protein, essential for muscle repair and growth. The use of aromatic herbs like pandan and lemongrass adds flavor without relying on excess salt or fat. The net pancake’s light texture makes it perfect for those seeking a nutritious, low-calorie breakfast option.
Egg Net Pancake provides a balanced source of protein from eggs, complex carbohydrates from whole wheat flour, and beneficial fats from minimal olive oil use. The addition of pandan and lemongrass offers antioxidants and micronutrients. Using low-fat milk reduces saturated fat, making this breakfast suitable for calorie-conscious diets. Whole wheat flour increases fiber content, supporting digestive health and prolonged satiety. This dish is free from added sugars and can be adapted for lactose intolerance by substituting milk.
Petua
- 💡Tip 1: Strain batter for extra smoothness and finer net pancakes.
- 💡Tip 2: Use a squeeze bottle for easy net pattern control.
- 💡Tip 3: Add pandan juice for authentic Malaysian aroma and color.
Penyimpanan & hidangan
Store cooled pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently on a non-stick pan or steamer to retain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 140.0 kcal |
