Chinese-Style Savoury Stuffed Breakfast Pancakes
A delightful and nourishing breakfast featuring savory pancakes stuffed with vibrant vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1/4 teaspoon salt
- 1/2 cup chopped green onions
- 1/2 cup grated carrots
- 1/2 cup chopped bell peppers
- 1/4 cup mushrooms, finely chopped
- Soy sauce (to taste)
- Vegetable oil (for frying)
Instructions
- Prepare the batter: In a bowl, mix the flour, water, and salt to form a smooth batter. Let it sit for about 15 minutes to help with texture.
- Heat the skillet: Preheat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
- Pour the batter: Pour a ladleful of the batter into the skillet, swirling it to form a thin pancake.
- Add the filling: Cook for 1-2 minutes until the edges start to lift, then add a spoonful of the chopped vegetables to one half of the pancake.
- Fold the pancake: Gently fold the pancake over to cover the filling, pressing down lightly to seal it.
- Cook until golden: Cook for another 2-3 minutes until crisp and golden, then flip and cook for an additional minute.
- Repeat: Continue the process with the remaining batter and filling until all pancakes are cooked.
- Serve: Enjoy your pancakes hot with soy sauce for dipping.
Notes
These pancakes can be customized with different vegetables or proteins, and make for excellent meal prep. Store leftovers in the refrigerator for up to 3 days or freeze for 2 months.