Chinese breakfast pancakes
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Intensity
- Skill Level: Moderate
- Intensity: Medium
Ingredients
For the Batter:
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1/4 cup milk
- 1/2 tsp salt
For the Filling:
- 2 eggs
- 1/4 cup chopped scallions
- 1/4 cup fresh cilantro leaves
- 2 tbsp hoisin sauce
- 2 tbsp chili sauce (optional)
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- 1/4 cup crispy fried wonton strips or youtiao (Chinese fried dough sticks)
Optional Extras:
- Cooked ham slices
- Cooked bacon strips
- Shredded lettuce
Instructions
- Prepare the Batter:
- In a medium bowl, whisk together the flour, water, milk, and salt until smooth. The batter should be thin, similar to crepe batter.
- Cook the Pancake:
- Heat a non-stick skillet or a crepe pan over medium-high heat. Lightly grease with oil.
- Pour a ladleful of batter into the pan, tilting to spread it thinly and evenly.
- Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown.
- Add the Egg:
- Crack one egg directly onto the pancake. Use a spatula to spread the egg evenly over the pancake.
- Sprinkle half of the chopped scallions and cilantro over the egg.
- Cook for another 1-2 minutes until the egg is set.
- Add the Sauces and Fillings:
- Drizzle 1 tbsp of hoisin sauce, 1 tbsp of chili sauce (if using), and 1/2 tbsp of soy sauce over the egg.
- Add a few drops of sesame oil for flavor.
- Sprinkle a handful of crispy wonton strips or pieces of youtiao over the sauce.
- Fold and Serve:
- Carefully fold the pancake in half, then fold again into quarters, or roll it up.
- Remove from the pan and repeat with the remaining batter and fillings to make the second pancake.
- Serve hot, optionally with additional ham, bacon, or lettuce if desired.
Nutrition Information (Per Serving, 1 Pancake)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 100mg
- Sodium: 620mg
- Total Carbohydrates: 28g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 7g
