Chinese Style Savoury Stuffed Pancakes (Print Version)
Golden pancakes stuffed with seasoned meat, eggs, and vegetables for a hearty morning meal.
# What You Need:
→ Pancake Batter
01 - 1 1/4 cups all-purpose flour
02 - 2 large eggs
03 - 3/4 cup water
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon baking powder
06 - 1 tablespoon vegetable oil (plus more for frying)
→ Filling
07 - 7 oz ground pork or chicken
08 - 2 tablespoons soy sauce
09 - 1 teaspoon sesame oil
10 - 1 tablespoon finely chopped scallions
11 - 1/2 teaspoon grated ginger
12 - 1 small carrot, grated
13 - 1/2 cup finely shredded napa cabbage
14 - 2 large eggs, beaten
15 - Freshly ground black pepper, to taste
→ Dipping Sauce
16 - 2 tablespoons soy sauce
17 - 1 teaspoon rice vinegar
18 - 1/2 teaspoon sesame oil
19 - 1/2 teaspoon chili flakes (optional)
# Preparation Steps:
01 - Whisk together the flour, eggs, water, salt, baking powder, and 1 tablespoon oil until smooth. Let the batter rest for 10 minutes to allow proper hydration.
02 - Heat a non-stick skillet over medium heat with a splash of oil. Add ground pork or chicken, ginger, and soy sauce. Cook, breaking up the meat, until no longer pink, approximately 3–4 minutes.
03 - Add the grated carrot and napa cabbage to the skillet. Stir-fry for 2–3 minutes until vegetables soften. Stir in sesame oil, scallions, and black pepper. Remove filling from skillet and set aside.
04 - Wipe the pan clean and return to medium heat with a light coating of oil. Pour in a quarter of the batter, swirling to coat the bottom into a thin pancake about 7–8 inches wide.
05 - Once bubbles form and edges appear set, about 2 minutes, spread a quarter of the filling and a drizzle of beaten egg onto half the pancake. Fold over to cover the filling, press gently, and cook for 2 more minutes per side until golden and cooked through.
06 - Repeat the process with remaining batter and filling to make 4 stuffed pancakes total.
07 - Combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl. Mix until well incorporated.
08 - Serve pancakes hot, cut in halves or quarters, with dipping sauce on the side.
# Expert Advice:
01 -
- The contrast between fluffy pancake and savory filling hits every craving at once
- They're easier to make than they look, and impressive enough for guests
02 -
- Letting the batter rest prevents chewy pancakes
- A truly non-stick pan makes the difference between frustration and success
03 -
- Keep finished pancakes warm in a 200°F oven while you cook the rest
- Work in batches and don't overcrowd the pan with filling or it will spill