Chinese Savoury Stuffed Breakfast Pancakes (Print)
Fluffy golden pancakes filled with savory meat, eggs, and vegetables for a satisfying breakfast inspired by Chinese street food.
# What You Need:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 large eggs
03 - 3/4 cup water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon vegetable oil, plus extra for frying
→ Savory Filling
07 - 7 ounces ground pork or chicken
08 - 2 tablespoons soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon finely chopped scallions
11 - 1/2 teaspoon grated fresh ginger
12 - 1 small carrot, grated
13 - 1/2 cup finely shredded napa cabbage
14 - 2 large eggs, beaten
15 - Freshly ground black pepper to taste
→ Dipping Sauce
16 - 2 tablespoons soy sauce
17 - 1 teaspoon rice vinegar
18 - 1/2 teaspoon sesame oil
19 - 1/2 teaspoon chili flakes
# How To Make It:
01 - Whisk together flour, eggs, water, salt, baking powder, and 1 tablespoon oil in a mixing bowl until completely smooth. Let the batter rest for 10 minutes to hydrate properly.
02 - Heat a non-stick skillet over medium heat with a splash of oil. Add ground pork or chicken, grated ginger, and 1 tablespoon soy sauce. Cook while breaking up the meat until no longer pink, approximately 3-4 minutes.
03 - Stir in grated carrot and shredded napa cabbage. Continue stir-frying for 2-3 minutes until vegetables begin to soften. Mix in sesame oil, chopped scallions, and black pepper to taste. Transfer filling to a bowl and set aside.
04 - Wipe the skillet clean and return to medium heat. Lightly oil the pan. Pour one-quarter of the batter and swirl to coat the bottom evenly, creating a thin pancake about 7-8 inches in diameter.
05 - When bubbles form and edges appear set, approximately 2 minutes, spread one-quarter of the meat filling and drizzle some beaten egg over half the pancake. Fold the uncovered half over the filling and press gently. Cook for 2 minutes per side until golden brown and cooked through.
06 - Repeat the cooking process with the remaining batter and filling to create 4 stuffed pancakes total. Keep cooked pancakes warm in a low oven if desired.
07 - Combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl. Stir until well blended.
08 - Serve the pancakes hot, cut into halves or quarters. Arrange on plates with the dipping sauce on the side for dipping.
# Expert Advice:
01 -
- Theyre portable pockets of savory breakfast heaven that somehow taste even better when eaten with your hands
- The batter comes together in minutes but feels like something youd order from a skilled street vendor
02 -
- The batter needs those 10 minutes of resting time or your pancakes will tear when you fold them
- Dont overload the filling or you wont get a clean fold and the egg wont set properly
03 -
- Keep your skillet at medium heat too high and the outside burns before the inside cooks through
- A well seasoned cast iron pan gives the crispest edges, but non stick works perfectly fine