Bread · Breakfast · Budget · Chinese · Fast & Easy · Pastry/ Baking

Cheese Mee Chiang Kueh (Chinese Fluffy Pancake)

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This is one of Benny’s favourite food for breakfast. Every week when I go to the market, this is one of the breakfast food that i buy back for him. I stopped buying it when one day i decided to stay and watch them make it. The man was peeling and breaking half a slice of cheese to put in the entire large pancake, it looks so stingy and miserable and the worst was, it was expensive! I was really happy when i chanced upon this recipe and was very excited to try it. I have attempted to make this before but I could not achieve the signature honeycomb texture. This recipe is easy and fool proof! Now that i can make them perfectly, we can have this for breakfast anytime Benny asks for it, with plenty of cheese, as much as he wants!!

Recipe adapted from The Meatman. Serves 2-3. You can substitute cheese with your favourite toppings.


  1. 130g plain flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp yeast
  4. 2 tbsp sugar
  5. 1 egg
  6. 160ml lukewarm water
  7. Cheese slices


  1. In a bowl, whisk together all the ingredients except for cheese. Cover and let the batter proof for about 45mins.
  2. Lightly grease a hot pan and wipe off excess oil with paper towels.
  3. Pour batter to form a circle, using a soup ladle to spread and form the shape.
  4. Cover and let it cook under low heat for about 3 minutes until the top is bubbly and sides are cooked (like how you know when it is ready to flip a pancake)
  5. Place cheese on the top of the pancake and cover again to cook for a couple of minutes.
  6. Fold in half and transfer to a cutting board to cut into smaller pieces.

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