Chinese breakfast pancakes

Table of Contents

Preparation Time

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.