Chinese Savoury Stuffed Breakfast Pancakes (Printable)
Fluffy golden pancakes filled with savoury meat and vegetables, inspired by Chinese street food classics.
# 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 - 200 g 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)
# How To Make It:
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, about 3–4 minutes.
03 - Add the grated carrot and napa cabbage. Stir-fry for another 2–3 minutes until vegetables soften. Stir in sesame oil, scallions, and black pepper. Remove filling from the skillet and set aside.
04 - Wipe the pan clean, return to medium heat, and lightly oil. Pour in a quarter of the batter, swirling to coat the bottom for a thin pancake about 7–8 inches wide.
05 - Once bubbles form and edges look set, about 2 minutes, spread a quarter of the filling and a drizzle of beaten egg onto half the pancake. Fold the pancake over to cover the filling, then gently press down and cook for 2 more minutes per side until golden and cooked through.
06 - Repeat with remaining batter and filling to make 4 stuffed pancakes. For the dipping sauce, combine soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
07 - Serve pancakes hot, cut in halves or quarters, with dipping sauce on the side.
# Expert Tips:
01 -
- The batter comes together in minutes and rests while you prep the filling, making this surprisingly manageable for a weekend morning
- Each bite delivers that perfect street food balance of fluffy pancake, savory filling, and the satisfaction of something hot from the pan
02 -
- Letting the batter rest for those ten minutes is non-negotiable, I've tried skipping it and the pancakes turn out tough and rubbery every time
- Don't overcrowd the pan with filling or the egg won't set properly and your pancake will fall apart when you try to flip it
03 -
- Keep your finished pancakes warm in a 200 degree oven while you cook the rest, so everyone can eat together
- Pre-cut all your vegetables and mix your sauce the night before to make morning assembly incredibly fast