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Chinese-Style Savory Stuffed Breakfast Pancakes

Deliciously savory stuffed pancakes filled with vegetables and protein, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast, Brunch
Cuisine: Asian, Chinese
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1 cup water Adjust as necessary for batter consistency
  • 1/2 teaspoon salt
Fillings
  • 1/2 cup chopped vegetables (like bell peppers, carrots, or spinach) Use any veggies on hand
  • 1/2 cup cooked proteins (such as ground meat, shrimp, or tofu) Opt according to preference
  • 2 pieces green onions, chopped Adds fresh flavor
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil For added flavor
  • to taste tablespoon Oil for frying Use non-stick cookware if available

Method
 

Preparation
  1. In a bowl, mix the flour, water, and salt until you have 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, adding a little oil.
  2. Pour a ladle of batter into the skillet to form a pancake about 6 inches in diameter.
  3. Cook for 3-4 minutes until golden brown on one side, then flip and cook for another 2-3 minutes.
  4. Repeat until all the batter is used. Serve hot with your favorite dipping sauce.

Notes

These pancakes are best served piping hot! Pair with soy sauce or something spicy for a kick. Store leftovers in an airtight container in the fridge for up to 3 days.