Korean Egg Bread, or Gyeranppang, is basically a sweet pancakey batter baked with a soft egg in the middle. You can add all kinds of toppings like ham cheese herbs to get the flavor you want!

This recipe makes enough batter for 8 egg breads, but you can cut it in half if you only want one tray.

For the batter:

3/4 cup all purpose flour
2 large eggs (for batter)
1/2 cup melted salted butter or lard
1/3 cup sugar
1/4 cup milk
3/4 teaspoon baking powder
1/4 teaspoon vanilla essence
Pinch of salt

In a small mixing bowl, beat 2 eggs and the sugar until sugar is dissolved. Then lightly mix in other ingredients and mix until batter is smooth. Be careful not to overmix, and if the batter is too thick mix in a little more milk to get the desired consistency.

Grease the bottom of all 4 egg cups. Pour a small amount of batter into each cup, then roll the tray around to get batter to lightly coat the entire bottom of each egg cup.

Crack one egg into each egg cup and add a little cheese or other filling if using.

Pour more batter on top of each egg, starting from edge of the cup and working in towards the yolk, filling to the top of the egg cup. Top with more cheese ham or herbs if using.

Put tray in top shelf and run the program!