This is my twist on one of my childhood favorite in a local restaurant back in Taiwan. For a long time, I've tried to imitate the recipe but never quite got it - until I replace mayonnaise with whipped egg whites for binding the pancake together. Yum! The original version also had water chestnut, which I hate and have eliminated 8). My friend says that this goes very well with a tossed purple onion salad and drizzle with hot pepper sauce. Enjoy!