Savory Stuffed Breakfast Pancakes

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Description:
These savory stuffed breakfast pancakes bring the flavors of Chinese street food right to your kitchen. Golden and crispy outside, each pancake is packed with a flavorful filling of eggs, vegetables, and meat for a hearty breakfast or brunch. The pancakes are fluffy, while the filling bursts with umami goodness, making these a unique, tasty twist on a classic breakfast.

Ingredients:
For the Pancake Batter:

  • All-purpose flour: 1 cup (120 g)
  • Water: ¾ cup (180 ml)
  • Eggs: 2 large
  • Salt: ¼ tsp
  • Scallions (chopped): ¼ cup (30 g)
  • Oil (for cooking): 2 tbsp

For the Filling:

  • Ground pork or chicken: ½ lb (225 g)
  • Soy sauce: 2 tbsp
  • Garlic (minced): 2 cloves
  • Ginger (minced): 1 tsp
  • Carrot (grated): ¼ cup (30 g)
  • Cabbage (finely shredded): ½ cup (50 g)
  • Oyster sauce: 1 tbsp
  • Sesame oil: 1 tsp
  • Black pepper: ½ tsp

Optional Ingredients (for variety):

  • Mushrooms (finely chopped): ¼ cup (40 g)
  • Chinese five-spice powder: ¼ tsp
  • Bean sprouts: ¼ cup (30 g)
  • Chopped cilantro: 2 tbsp
  • Chopped shrimp: ¼ cup (60 g)

Instructions:

  1. Prepare the Pancake Batter:
    In a large bowl, whisk the flour, water, eggs, and salt until smooth and lump-free. Stir in the scallions, and set the batter aside to rest while preparing the filling.
  2. Cook the Filling:
    Heat 1 tbsp of oil in a pan over medium heat. Add garlic and ginger, and sauté for 30 seconds until fragrant. Add the ground meat, breaking it apart with a spatula, and cook until browned.
  3. Add Vegetables and Seasoning:
    Stir in grated carrot, cabbage, soy sauce, oyster sauce, sesame oil, and black pepper. Cook for another 2-3 minutes until vegetables are softened. Set aside.
  4. Cook the Pancakes:
    Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a small ladle of batter into the skillet, spreading it thinly like a crepe. Cook for 1-2 minutes until bubbles form on the surface.
  5. Add the Filling:
    Place a spoonful of filling on one side of the pancake, then fold the other half over it like a taco. Press down lightly to seal. Cook for 1-2 more minutes, flipping halfway, until golden and crispy on both sides.
  6. Serve:
    Remove the pancake from the skillet and repeat with remaining batter and filling. Serve hot with extra scallions or a drizzle of soy sauce if desired.

Tips for Success:

  • Use thin batter: A thinner batter helps the pancake cook evenly and fold easily around the filling.
  • Moderate heat: Keep the heat on medium to avoid burning while cooking through.
  • Customize the filling: Try adding mushrooms, bell peppers, or tofu for a vegetarian option.

Recommendations:

  • Serve with dipping sauces: Pair with soy sauce, hoisin, or chili oil for dipping.
  • Complete the meal: Serve with a fresh salad or steamed dumplings.
  • Make ahead: The filling can be prepared in advance and refrigerated for quick assembly in the morning.

Nutrition (per pancake, approx.):

  • Calories: 250
  • Protein: 15 g
  • Fat: 12 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Sugar: 2 g
  • Sodium: 550 mg

Enjoy these savory pancakes as a flavorful start to your day!

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