Are you ready to elevate your breakfast or brunch with a unique twist? These savory Asian-style pancakes are the perfect blend of soft and crispy textures, packed with delicious flavors. Made with mung bean flour and a simple all-purpose flour base, these pancakes boast a light, fluffy texture. Filled with vibrant pickled vegetables, fresh herbs, and crispy crackers or fried dumplings, they’re a delightful treat for any time of day. Whether you’re an adventurous foodie or just looking to try something new, this recipe promises to impress your taste buds.
PREPARATION TIME
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4 pancakes
Ingredients
For the Pancake Batter:
- 1 cup all-purpose flour
- 1 cup mung bean flour (or substitute with more all-purpose flour if unavailable)
- 2 cups water
- A pinch of salt
For the Filling:
- 4 large eggs
- 2 teaspoons hoisin sauce
- 2 teaspoons chili sauce (adjust to taste)
- 1 cup chopped green onions
- 1 cup freshly chopped cilantro
- 1 cup chopped pickled vegetables (e.g., daikon and carrots)
- 4 large crackers or crispy fried dumplings
For Cooking:
- Olive oil
INSTRUCTIONS
Step 1: Make the Pancake Batter
- In a large mixing bowl, combine the all-purpose flour and mung bean flour. If mung bean flour isn’t available, simply use two cups of all-purpose flour.
- Gradually add water while whisking continuously until the batter is smooth and lump-free.
- Add a pinch of salt and mix well. Let the batter rest for 10 minutes to hydrate fully.
Step 2: Prepare the Filling Ingredients
- Crack the eggs into a bowl and lightly beat them.
- Finely chop the green onions, cilantro, and pickled vegetables. Keep them separate for easy assembly.
- Crush the crackers or prepare your crispy fried dumplings to add a crunchy element to the pancakes.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or a flat griddle over medium heat. Add a small amount of olive oil and spread it evenly.
- Pour about ½ cup of the batter onto the skillet, swirling the pan to spread it into a thin, even circle.
- Cook the pancake for 1–2 minutes until bubbles form on the surface and the edges start to lift slightly. Flip the pancake and cook the other side for an additional 1–2 minutes. Remove from the skillet and set aside. Repeat with the remaining batter.
Step 4: Prepare the Filling and Assemble
- In the same skillet, lightly scramble the eggs, ensuring they remain soft and fluffy. Remove and set aside.
- Place a cooked pancake on a clean surface or plate. Spread ½ teaspoon of hoisin sauce and ½ teaspoon of chili sauce over the surface (adjust to taste).
- Layer the scrambled eggs, chopped green onions, cilantro, pickled vegetables, and crushed crackers or fried dumplings in the center of the pancake.
- Fold the pancake over the filling, rolling it tightly to create a wrap-like structure. Repeat with the remaining pancakes and filling.
Serving Suggestions
Serve these savory pancakes warm, either on their own or alongside a dipping sauce made from soy sauce, sesame oil, and a dash of rice vinegar. Pair them with a fresh salad or soup for a more complete meal. They also make great finger food for parties or potlucks.
These savory Asian-style pancakes are more than just a meal; they’re a culinary experience that combines bold flavors, fresh herbs, and crunchy textures in every bite. The versatility of the recipe allows you to adjust the filling to suit your preferences, making it perfect for both casual meals and special occasions. With just 40 minutes of preparation and cooking time, you can bring a taste of the East to your kitchen.
Whether you’re hosting friends or treating yourself, these pancakes are sure to be a hit. Try them today and enjoy the delicious fusion of soft, crispy, and spicy flavors. Happy cooking!