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Egg Salad Pancake Sandwich

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Egg salad pancake sandwich

Egg salad pancake sandwich

Egg Salad With a Twist

Spice up your usual egg salad sandwiches by using pancakes instead of bread. It may sound a bit odd, but it's super tasty!

Ingredients for egg salad pancake sandwiches

Ingredients for egg salad pancake sandwiches


For the pancakes:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1/4 cup cooking oil
  • 2 tablespoons baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 large eggs
  • Butter or oil, for cooking

For the egg salad:

  • 6 eggs, boiled
  • 3/4 cup mayo
  • 1/8 cup sweet pickle relish, minced
  • 1/8 cup white onion, minced


For the pancakes:

  • 1 large bowl
  • 2 medium bowls
  • 2 small bowls
  • 1 medium plate
  • Measuring cups
  • Measuring spoons
  • Sieve
  • Whisk
  • Pan
  • Turner or spatula
  • Ladle

For the egg salad:

  • 2 medium bowls
  • 2 small bowls
  • Measuring cups
  • Measuring spoons
  • Chopping board
  • Knife
  • Fork
  • Pot
  • Tongs

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

3 to 4 sandwiches

Step 1: Make the Pancakes

  1. In a bowl, beat eggs until fluffy.
  2. Add in water, cooking oil and vanilla extract. Mix.
  3. Dilute sugar and salt into the liquid mixture. Continue mixing until the ingredients are dissolved. Set aside.
  4. In the same bowl, sift and combine the all-purpose flour and baking powder. Whisk thoroughly and set aside.
  5. Heat and grease pan with 1 tablespoon of butter or cooking oil.
  6. Scoop pancake mixture using 1/3 measuring cup. Pour mixture into the middle of the pan and just allow it to spread out.
  7. Cook the bottom side of the pancake until bubbles start to come out. Once done, flip it over. Cook the other side until golden brown in color.

Step 2: Make the Egg Salad

  1. Cook the eggs in boiling water for 10 minutes. Drain the hot water and transfer the cooked eggs to a cold water bath. Peel the eggs and then separate the whites from the yolks. Chop the egg whites and mash the egg yolks. Set aside.
  2. Mince the white onions and sweet pickles.
  3. Combine all ingredients and add the seasonings.

Step 3: Assemble the Sandwiches

  1. On a plate, place one pancake.
  2. Evenly spread the egg salad on the pancake.
  3. Top with a second pancake.
  4. Serve with your favorite drink.
Egg salad pancake sandwich

Egg salad pancake sandwich

Tips and Techniques

For the pancakes:

  • To make the pancakes a bit creamier, replace water with milk.
  • For a nuttier flavor, use butter rather than cooking oil.
  • Separate the egg yolks from the egg whites. Beat the whites first to make it fluffy before adding in the yolks and other ingredients.
  • For best results, cook the pancakes over low heat.
  • Wait for the bubbles to come out before flipping the pancakes.

For the egg salad:

  • Add a little bit of sugar for extra sweetness.
  • Grate the eggs to lessen the chunkiness of the spread.
  • Adjust the seasoning if needed.
  • Add other seasonings or flavorings per your taste.

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  • How to Make a Spicy Sardine Omelet
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