Description
Experience authentic Chinese-Style Savory Stuffed Pancakes! This recipe guides you to thin, tender, scallion-infused crepes, the perfect foundation for a unique savory breakfast.
Ingredients
- All-purpose flour: 1 cup
- Cold water: 1 ¼ cups
- Large eggs: 2
- Salt: ¼ teaspoon
- Scallions: 3 stalks, finely chopped
- Fresh cilantro: ¼ cup, finely chopped
- Hoisin sauce: 2 tablespoons
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: In a medium bowl, whisk together the all-purpose flour, cold water, and ¼ teaspoon of salt until a smooth, lump-free batter is formed. Let the batter rest for at least 10-15 minutes while you prepare other ingredients.
- Step 2: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once hot, pour about ½ cup of batter into the pan and quickly spread it thin using the back of a ladle or by tilting the pan, similar to making a crepe.
- Step 3: Immediately crack one egg directly onto the cooking pancake. Use a spatula to gently spread the egg evenly over the surface of the pancake. Sprinkle a generous amount of chopped scallions and cilantro over the egg layer. Cook for 1-2 minutes until the egg is mostly set and the pancake edges are lightly browned.
- Step 4: Carefully flip the pancake so the egg and topping side is now down. Cook for another 30 seconds to 1 minute to crisp up the toppings slightly. Flip it back over, then spread 1 tablespoon of hoisin sauce evenly over the egg-and-topping side.
- Step 5: Fold the pancake in half or roll it up tightly. Remove from the pan and serve immediately. Repeat with the remaining batter, adding more oil as needed, to make additional stuffed pancakes.
Notes
- For ultimate convenience, you can whip up the batter a day ahead and keep it covered in the fridge; just give it a good whisk right before you're ready to cook.
- To best revive any leftover pancakes, gently warm them in a dry non-stick skillet over medium-low heat for a minute or two per side until they're warmed through and slightly crispy again.
- These savory pancakes are wonderfully satisfying on their own, but a little extra hoisin, a sprinkle of toasted sesame seeds, or a side of crisp pickled radishes can elevate your breakfast experience.
- Don't skip the batter resting period; those 10-15 minutes allow the flour to fully hydrate, making your pancakes much smoother, more pliable, and easier to spread thinly in the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 medium stuffed pancakes
- Calories: 510
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 3g