Chinese pancakes are a beloved staple in Chinese cuisine, enjoyed by both locals and foreigners alike. Whether you prefer savory or sweet, stuffed or plain, there’s a pancake recipe to suit your taste. This article will guide you through various methods to make delicious Chinese pancakes, highlighting different ingredients and techniques to ensure a perfect result every time.
Basic Preparation Tips
Before diving into specific recipes, let’s discuss some general tips that apply to making most Chinese pancakes:
Flour and Water Ratio: The ratio of flour to water can vary, but a good starting point is about 2 parts flour to 1 part water. Adjust based on the desired consistency of your dough.
Kneading: Knead the dough until it becomes smooth and elastic. This helps to develop the gluten, making the pancakes chewier and more tender.
Resting: Allow the dough to rest for at least 20 minutes after kneading. This helps to relax the gluten, making the dough easier to roll out and less likely to shrink.
Cooking: Use medium-low heat when cooking pancakes to prevent them from burning on the outside while remaining raw inside.
Savory Pancake Recipes
Scallion Pancake
Ingredients:
- 150g flour
- Scallions, chopped
- Chicken powder, salt, sesame seeds, to taste
Steps:
- Mix flour with salt and chicken powder. Add warm water and knead into a dough. Cover with plastic wrap and let it rest for 20 minutes.
- Roll the dough into a log, then divide into four small portions.
- Roll each portion into a thin sheet, brush with oil, and sprinkle with scallions.
- Roll up the sheet lengthwise, then twist the ends towards the center to form a ball. Flatten and roll out into a pancake.
- Brush both sides with sesame seeds.
- Heat oil in a pan and cook the pancake until golden brown on both sides.
Shandong-Style Pancake
Ingredients:
- 250g flour
- 50g mixed grain flour (e.g., soybean, green bean, oat, millet)
- 1 egg (optional)
- Water, yeast, baking soda, seasonings
Steps:
- Prepare a starter by mixing 50g flour with yeast and water. Let it ferment.
- Grind whole grains into a powder.
- Mix flour, grain powder, starter, and egg. Add baking soda dissolved in water to form a thick batter. Let it rest for an hour.
- Heat a non-stick pan and pour some batter, spreading it evenly with the back of a spoon.
- Cook until bubbles form on the surface, then flip and cook the other side.
- Serve with a spread of sweet sauce, crispy bits, and vegetables.
Ham Pancake
Ingredients:
- 3 spoonfuls of flour
- 1 egg
- 1 potato
- 240g ham
- Salt, chicken powder, to taste
Steps:
- Dice ham and potato. Beat the egg and mix with flour and cold water.
- Add ham and potato to the flour mixture, season with salt and chicken powder, and mix into a thin batter.
- Heat oil in a pan and pour in the batter. Cook until the pancake can be freely turned, then flip and cook the other side.
Sweet Pancake Recipes
Pumpkin and Egg Pancake
Ingredients:
- 350g pumpkin
- 100g flour
- 50g glutinous rice flour
- 2 eggs
- 150ml water
- Ginger, scallions, to taste
Steps:
- Peel and grate the pumpkin, chop scallions and ginger. Beat the eggs.
- Mix pumpkin, ginger, scallions, flour, glutinous rice flour, salt (or sugar), and eggs with water to form a batter.
- Heat oil in a pan and pour in half the batter. Cover and cook until set, then flip and cook until golden brown.
- Repeat with the remaining batter.
Banana Pancake
Ingredients:
- 60g flour
- 2 bananas
- 1 egg
- 180ml milk
- 1 tablespoon sugar
Steps:
- Mash the bananas, beat the egg, and mix with flour, milk, and sugar.
- Heat oil in a pan and pour in the batter, spreading it thinly.
- Cook until bubbles form, then flip and cook until golden brown on both sides.
- Vegetarian Pancake Recipes
Zucchini Pancake
Ingredients:
- 1 zucchini
- 1 egg
- 50g flour
- Salt, pepper, to taste
Steps:
- Slice zucchini into moderate thickness, and beat the egg with flour.
- Dip zucchini slices into the egg-flour mixture and shake off excess.
- Heat oil in a pan and cook the zucchini slices until golden brown on both sides.
Cauliflower and Tomato Pancake
Ingredients:
- 1 cauliflower
- 2 tomatoes
- Flour, salt, to taste
Steps:
- Wash and chop the cauliflower, then blend it into a powder.
- Mix cauliflower powder with flour, water, and salt.
- Pour the batter onto a heated pan and cook until bubbles form. Flip and cook the other side.
- Add a tomato slice on each pancake before serving.
Hybrid Pancake Recipes
Tianjin-Style Pancake
Ingredients:
- 150g cornmeal
- 150g all-purpose flour
- 2fried dough sticks
- 4 eggs
- Coriander, sesame seeds, soy sauce, to taste
Steps:
- Mix cornmeal and flour with water to form a thin batter.
- Pour batter onto a heated griddle and spread evenly.
- Sprinkle with coriander, cook until set, then flip.
- Brush with diluted soy sauce, add cut, and fold the pancake.
Corn and Pork Pancake
Ingredients:
- 300g high-gluten flour
- 2 eggs
- 100g pork mince
- Sweet corn kernels, scallions, seasonings
Steps:
- Mix flour with eggs and water to form a dough. Let it rest.
- Prepare the filling by mixing pork mince, corn kernels, scallions, and seasonings.
- Roll out dough into thin sheets, spread filling, and cover with another sheet. Seal edges.
- Heat oil in a pan and cook the pancakes until golden brown on both sides.
Conclusion
Chinese pancakes are a versatile and delicious food that can be enjoyed in numerous ways. From savory scallion pancakes to sweet banana pancakes, each recipe offers a unique flavor and texture. With a few basic ingredients and some practice, you can master the art of making perfect Chinese pancakes at home.
Remember, the key to successful pancake-making lies in proper dough preparation, the right cooking temperature, and creative filling choices. Experiment with different ingredients and techniques to find your favorite combinations. Whether you’re serving these pancakes for breakfast, lunch, or dinner, they’re sure to be a hit with family and friends. So, roll up your sleeves and start making delicious Chinese pancakes today!
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