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:
- 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. - 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. - 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. - 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. - 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. - 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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