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Chinese-Style Savoury Stuffed Breakfast Pancakes

These savory pancakes are a delightful twist on the traditional breakfast, featuring a crispy exterior filled with flavorful vegetables and proteins.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Snack
Cuisine: Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour
  • 1 cup water Use cold water for fluffier pancakes.
  • 1/2 teaspoon salt
For the Filling
  • 1/2 cup chopped vegetables (such as bell peppers, carrots, or spinach) Feel free to mix and match according to your preference.
  • 1/2 cup cooked proteins (such as ground meat, shrimp, or tofu) Experiment with different proteins for variety.
  • 2 green onions, chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil

Method
 

Preparation
  1. In a bowl, mix the flour, water, and salt to create a smooth batter.
  2. Stir in the chopped vegetables, proteins, green onions, soy sauce, and sesame oil.
Cooking
  1. Heat a non-stick skillet over medium heat and add a little oil.
  2. Pour in a ladle of batter to form a pancake about 6 inches in diameter.
  3. Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 2-3 minutes.
  4. Repeat until all batter is used.
  5. Serve hot with your favorite dipping sauce.

Notes

These pancakes can be customized with various fillings and served with soy sauce, sweet chili sauce, or vinegar dip. They can be stored in the fridge for 3-5 days or frozen for up to a month.