Savory Stuffed Breakfast Pancakes in the Chinese Style

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Description:
These savory stuffed breakfast pancakes are inspired by the flavors of Chinese street food. Crisp on the outside and stuffed with a flavorful mixture of eggs, vegetables, and meat, they are perfect for a hearty and satisfying breakfast or brunch. The pancakes are light and fluffy, while the filling bursts with delicious umami flavors, making these pancakes a unique and tasty twist on a traditional breakfast.

Ingredients:

For the Pancake Batter:

  • All-purpose flour: 1 cup (120 g)
  • Water: ¾ cup (180 ml)
  • Eggs: 2 large
  • Salt: ¼ tsp
  • Scallions (chopped): ¼ cup (30 g)
  • Oil (for cooking): 2 tbsp

For the Filling:

  • Ground pork or chicken: ½ lb (225 g)
  • Soy sauce: 2 tbsp
  • Garlic (minced): 2 cloves
  • Ginger (minced): 1 tsp
  • Carrot (grated): ¼ cup (30 g)
  • Cabbage (finely shredded): ½ cup (50 g)
  • Oyster sauce: 1 tbsp
  • Sesame oil: 1 tsp
  • Black pepper: ½ tsp

Optional Ingredients (for variety):

  • Mushrooms (finely chopped): ¼ cup (40 g)
  • Chinese five-spice powder: ¼ tsp
  • Bean sprouts: ¼ cup (30 g)
  • Chopped cilantro: 2 tbsp
  • Chopped shrimp: ¼ cup (60 g)

Instructions:

  1. Prepare the pancake batter:
    In a large bowl, whisk together the flour, water, eggs, and salt until smooth and lump-free. Stir in the chopped scallions. Set aside to rest while you prepare the filling.
  2. Cook the filling:
    Heat a tablespoon of oil in a pan over medium heat. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Add the ground meat and cook, breaking it apart with a spatula, until browned and fully cooked.
  3. Add vegetables and seasoning:
    Stir in the grated carrot, cabbage, soy sauce, oyster sauce, sesame oil, and black pepper. Cook for another 2-3 minutes until the vegetables are softened and the flavors combine. Remove the filling from the heat and set aside.
  4. Cook the pancakes:
    Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a small ladle of pancake batter into the skillet, spreading it out into a thin circle (like making a crepe). Let it cook for 1-2 minutes until bubbles form on the surface.
  5. Add the filling:
    Spoon a small amount of the prepared filling onto one side of the pancake. Fold the pancake over the filling, like a taco or quesadilla, and press down lightly to seal the edges. Cook for another 1-2 minutes, flipping halfway, until the pancake is golden brown and crispy on both sides.
  6. Serve:
    Remove the pancake from the skillet and repeat with the remaining batter and filling. Serve the stuffed pancakes hot, garnished with extra scallions or a drizzle of soy sauce if desired.

Tips for Success:

  • Use thin batter: The thinner the pancake batter, the easier it is to cook evenly and fold around the filling.
  • Cook over medium heat: Keeping the heat moderate ensures the pancakes cook through without burning.
  • Customize your filling: Experiment with other ingredients like mushrooms, bell peppers, or tofu for a vegetarian version.

Recommendations:

  • Serve with dipping sauces: Offer a variety of sauces like soy sauce, hoisin, or chili oil for dipping.
  • For a complete meal: Pair the pancakes with a fresh salad or steamed dumplings.
  • Make it ahead: The filling can be prepared in advance and stored in the fridge, making it easier to assemble in the morning.

Nutrition (per pancake, approx.):

  • Calories: 250
  • Protein: 15 g
  • Fat: 12 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 550 mg

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