Ingredients:
For the Pancake Batter:
- 1 cup all-purpose flour
- 1 cup mung bean flour (or more all-purpose flour if mung bean flour is unavailable)
- 2 cups water
- A pinch of salt
For the Filling:
- 4 large eggs
- 2 teaspoons hoisin sauce
- 2 teaspoons spicy sauce (adjust to taste)
- 1 cup finely chopped green onions
- 1 cup roughly chopped fresh cilantro
- 1 cup finely chopped pickled vegetables (such as daikon radish and carrots)
- 4 large crackers or crispy fried wontons (for added crunch)
- Olive oil for cooking
Instructions:
- Prepare the Pancake Batter:
- In a large bowl, combine the water, mung bean flour, all-purpose flour, and a pinch of salt.
- Whisk until smooth and free of lumps. Let the batter rest for about 15 minutes to improve the texture.
- Cook the Pancakes:
- Heat a nonstick skillet or crepe maker over medium heat. Lightly oil the surface to prevent sticking.
- Pour a ladle of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer.
- Crack an egg directly onto the batter and gently spread it with a spoon or spatula to cover the surface. Sprinkle some chopped green onions over the egg.
- Add the Fillings:
- Once the edges of the pancake begin to lift and the bottom turns golden brown (about 1 to 2 minutes), drizzle hoisin sauce and spicy sauce over the cooked side.
- Top with pickled vegetables, fresh cilantro, and a crispy cracker or fried wonton for a crunchy texture.
- Fold and Serve:
- Carefully fold the pancake in half over the fillings, then fold it again to form a quarter-circle. Lightly press down to help seal the edges and combine the fillings with the crispy elements.
- Transfer the pancake to a cutting board and cut into small pieces for easy sharing, or serve it whole for an authentic street-food experience.
- Repeat:
- Continue with the remaining batter and fillings to make additional pancakes.
Enjoy these delicious Chinese-style savory breakfast pancakes, perfect for any time of day!