Mix the Sun Egg Pancake Mix, beaten egg, and water until smooth. Let the batter rest for 10 minutes.

Heat a pan and add a little oil. Pour in a ladle of batter and swirl the pan to spread it evenly. Cook until both sides are golden brown, then set aside.

Add a little more oil to the pan. Pour in the beaten egg. Before the egg sets, place the pancake wrapper on top and gently press so the egg and wrapper stick together.

This time, I used Sun Egg Pancake Mix (Taiwanese whole wheat red quinoa flavor). The ingredients are Taiwanese wheat flour, whole wheat flour, tapioca starch, Taiwanese red quinoa, and sea salt. It's a simple and wholesome mix.