Chinese-Style Savoury Stuffed Breakfast Pancakes
These Chinese-Style Savoury Stuffed Breakfast Pancakes, inspired by “Jianbing” (a popular Chinese street food), are crispy on the outside with a flavorful, savory filling inside. They’re perfect for breakfast or brunch and can be customized to your taste. The combination of a thin, crispy pancake with a savory filling creates a satisfying and delicious meal that will leave you craving more!
Ingredients:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch (for extra crispiness)
- 1 1/4 cups water
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 eggs, lightly beaten
For the Filling:
- 1/2 cup chopped green onions
- 1/2 cup shredded carrot
- 1/4 cup chopped cilantro (optional)
- 1/4 cup crispy fried shallots
- 1/4 cup hoisin sauce
- 2 tbsp Chinese chili paste (optional, for spice)
- 2 tbsp sesame seeds
Optional Protein Additions:
- Cooked and crumbled Chinese sausage (Lap Cheong)
- Shredded cooked chicken
- Scrambled tofu (for a vegetarian option)
Instructions:
1. Make the Batter:
- In a bowl, mix the flour, cornstarch, salt, and white pepper. Gradually add water, whisking until smooth. The batter should be thin, similar to crepe batter.
- Set aside and let it rest for about 10 minutes.
2. Cook the Pancakes:
- Heat a non-stick skillet over medium heat. Lightly grease with oil.
- Pour a thin layer of batter, swirling to coat the bottom of the skillet evenly.
- Crack an egg over the pancake, then spread it to cover the surface.
- Sprinkle green onions, shredded carrot, and sesame seeds over the egg.
- Cook until the edges are crispy and the egg is set.
3. Add the Filling:
- Flip the pancake and spread hoisin sauce and chili paste on the cooked side.
- Add crispy shallots, cilantro, and any optional protein.
4. Fold and Serve:
- Fold the pancake into thirds or roll it up.
- Cut into pieces and serve hot.
Tips and Notes:
- Resting the batter helps the flour absorb the water, making the pancakes more pliable.
- Adjust the consistency with more water if needed; the batter should be thin.
- Customize the filling according to your preference. Other great additions include pickled vegetables, shredded cabbage, or even cheese for a fusion twist!
- For a spicier version, add more chili paste or even a dash of Sriracha.
Servings:
- This recipe makes about 4 large pancakes, serving 2-4 people.
Nutritional Information (Per Pancake):
- Calories: ~250
- Protein: 8g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 2g
- Sugar: 5g
- Sodium: 500mg
Note: Nutritional values may vary depending on the specific brands and quantities used.
Health Benefits:
- High Protein: Eggs and optional proteins provide a great source of protein to start your day.
- Vitamins and Minerals: Carrots and green onions are rich in vitamins A, C, and K.
- Customizable for Dietary Needs: Easily adaptable to vegetarian or gluten-free diets by choosing the right ingredients.
Q&A:
Q: Can I make the batter in advance?
A: Yes, the batter can be made the night before and stored in the refrigerator. Stir well before using.
Q: How do I make this gluten-free?
A: Use gluten-free all-purpose flour and ensure your sauces are gluten-free as well.
Q: Can I freeze the pancakes?
A: Yes, you can freeze cooked pancakes. Reheat them in a skillet for the best texture.
Q: What other sauces can I use?
A: You can try sweet bean sauce, oyster sauce, or even a mix of soy sauce and sesame oil for a different flavor profile.
These Chinese-Style Savoury Stuffed Breakfast Pancakes are perfect for a weekend brunch or a quick weekday breakfast. They are versatile, delicious, and sure to impress! Enjoy your homemade taste of Chinese street food!