Sunday, January 16, 2022
HomeHealthy FoodMama Lin's Savory Chinese language Pancakes

Mama Lin’s Savory Chinese language Pancakes

Though these savory Chinese language pancakes could also be plain to take a look at, they’re extremely addictive to eat. Mama Lin used to improvise the elements and prepare dinner a big batch of those savory pancakes on weekends. She would combine the batter with flavoring bits like shallots, dried shrimp, Chinese language sausage (臘腸), Chinese language cured pork (臘肉), and scallions. There was by no means a proper recipe. Nonetheless, I used to be capable of persuade my mom to streamline a recipe to share with all of you!

Mama Lin's Savory Chinese Pancakes with Lao Gan Ma chili crisp on top.

The savory pancakes look much like flaky scallion pancakes, however the texture is totally totally different. These pancakes are constituted of a batter, in order that they’re comfortable on the within and so they’re not flaky. As a matter of reality, these pancakes are a lot simpler to make. Additionally, there isn’t actually an official title for these pancakes. I’m calling them “savory Chinese language pancakes” as a result of they use elements that you simply’d simply discover in a Chinese language household’s kitchen. 


Pancake Batter in a bowl


This recipe yields 4 giant pancakes. For the pancake batter, you’ll want 1 cup of all-purpose flour, an egg, and 1 1/3 cups water. Should you make pancakes usually, you’ll discover that the batter seems to be and feels far more runny than your normal pancake batter. My mother says that she likes a runnier batter it yields softer pancakes, and I’ve to agree! 

Once I was testing this recipe, I made a number of batches utilizing just one cup of water. Whereas the pancakes had been simpler to prepare dinner as a result of they had been much less floppy, the feel of the pancakes had been firmer. Having tried hassle variations, I desire the pancakes made with extra water. Nonetheless, be happy to make use of much less water if that’s what you favor.

After you combine all of the elements of the batter collectively, let it sit for a minimum of 10 minutes. This offers the flour extra time to soak up the water in order that the batter can thicken barely.

Flavoring bits for Chinese savory pancakes: shallots, dried shrimp, Chinese sausage, scallions, soy sauce, oyster sauce, salt, and sugar


To offer these savory Chinese language pancakes taste, my mother mixes shallots, scallions, dried shrimp, and Chinese language sausage into the batter. She rapidly sautés these flavoring bits and seasons them with soy sauce and oyster sauce to develop their taste. Then, she mixes the flavoring bits into the batter.

Translation Word: My mother makes use of the phrase 餡 (xian in Mandarin; haam in Cantonese) to explain the dried shrimp, Chinese language sausage, and many others. That phrase means “filling,” although I’m undecided it interprets correctly on this context. I’m calling them “flavoring bits” as a result of they’re meant to present a dish extra taste.


This recipe makes use of dried shrimp, which yow will discover in Asian supermarkets, Amazon, or on-line Asian grocery supply companies like Say Weee! and Yamibuy. Soak the shrimp for a minimum of half-hour to rehydrate them. Then, chop them into smaller items.

It’s also possible to discover Chinese language sausage in Asian supermarkets, Amazon, or Say Wee! and Yamibuy. One hyperlink of sausage might be sufficient for this Chinese language pancake recipe.

Chopped shiitake mushrooms and chopped preserved daikon


For a vegetarian model, you possibly can exchange the dried shrimp and Chinese language sausage with 50g (1 cup chopped) shiitake mushrooms and 30g (1/4 cup chopped) candy preserved daikon (picture above, proper) or any Chinese language preserved vegetable for extra taste. The shiitake mushrooms will add a little bit umami taste, however the pancakes want extra taste. That’s why I like to recommend including some sort of Chinese language preserved vegetable. The sweetness of the preserved daikon pairs very effectively with the shiitake mushrooms.

It’s also possible to exchange the oyster sauce with my teriyaki sauce (picture beneath, left) or Lee Kum Kee’s Vegetable Stir Fry Sauce (picture beneath, proper).

Teriyaki sauce and vegetarian stir-fry sauce


You’ll be able to pan fry the pancakes on a forged iron or nonstick skillet. Make certain the pan is effectively heated earlier than you begin cooking the pancakes. That manner, the pancakes will brown correctly and crisp up on the sides.

Pour 1/2 cup of batter into the middle of the pan and fry the pancake till the sides are golden brown, about 2 to three minutes. Then, flip the pancake over and pan fry the opposite facet for a minute, till golden. 

The primary facet of the primary pancake may look pale and that’s as a result of the pan remains to be heating up. I discover this to be significantly true once I’m utilizing my nonstick pan. After I pan fry the second facet, I normally return and pan fry the primary facet once more for one more 1 to 2 minutes. That’s normally sufficient time to brown the pancake extra.

Pancakes on cooling rack

If you’re cooking the pancakes on forged iron, you could must decrease the warmth midway via cooking. As a result of forged iron retains warmth very effectively, the pan might be very popular while you get to the third and 4th pancakes. In consequence, the pancakes brown sooner. Scale back the warmth barely and reduce the cooking time. 

I can’t flip the pancakes within the air like my mother can, so I like to make use of this large spatula from OXOfor flipping pancakes. There’s no disgrace in that!

Mama Lin holding plate of sliced Chinese pancakes


I like serving these pancakes by slathering Lao Ga Ma spicy chili crisp over them. If I’m consuming the pancakes for dinner, I wish to serve them with a protein (sticky rooster thighs or candy chili garlic shrimp) and a few greens (garlic inexperienced beans or any sautéed greens).



Mama Lin's Savory Chinese-Style Pancakes
Mama Lin's Savory Chinese Pancakes


Servings: 4 pancakes

Mama Lin’s Savory Chinese language Pancakes

This recipe makes 4 giant pancakes. For a bigger batch, you possibly can double the recipe. To maintain the pancakes heat, you possibly can place the pancakes on a baking sheet in an oven that’s been preheated to 180ºF. See observe 1 for the vegetarian choice.

Prep Time15 minutes

Cook dinner Time20 minutes

Resting Time10 minutes



  • 120 grams all-purpose flour (1 cup)
  • 1 giant egg
  • 1 1/3 cups water (315ml)

Flavoring Bits

  • 15 grams dried shrimp (3 tablespoons), soaked for half-hour
  • 1 1/2 tablespoons vegetable oil, any oil works, plus extra for frying pancakes
  • 30 grams shallots, finely diced (1/4 cup)
  • 30 grams Chinese language sausage, chopped (1/4 cup)
  • 25 grams scallions, thinly sliced (1/2 cup)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons oyster sauce
  • 1 teaspoon soy sauce


  • giant nonstick or cast-iron skillet


  • Earlier than you make the batter, ensure to soak the dried shrimp for a minimum of half-hour.

  • Add the flour to a bowl. Crack the egg into the bowl and beat the egg flippantly. (See observe 2) Steadily pour the water into the bowl, stirring the elements with a whisk or giant fork concurrently. Maintain stirring till you now not see giant lumps of flour, a few minute. The batter might be very runny, so let it sit on the counter for a minimum of 10 minutes when you put together the filling.

  • Drain the dried shrimp and chop the shrimp into small items.

  • Warmth a small skillet with 1 1/2 tablespoons oil over medium-high warmth. Add the shallots and prepare dinner for 1 to 2 minutes, till the shallots begin to soften. Add the chopped dried shrimp and prepare dinner for a minute extra. Subsequent, add the Chinese language sausage and prepare dinner for one more 30 seconds. Season the filling with salt, sugar, oyster sauce, and soy sauce. Flip off the warmth. Add the scallions, and stir every thing collectively.

  • Pour the flavoring bits into the batter and blend every thing.

  • Warmth a nonstick or forged iron skillet over medium-high warmth. Ensure that the pan is sizzling earlier than including 1 tablespoon of oil. Swirl the oil across the pan.

  • Pour 1/2 cup of batter into the middle of the pan. Pan fry the pancake for two to three minutes, till you possibly can see the sides turning golden brown. The primary pancake all the time takes a little bit longer to brown. Flip the pancake over and prepare dinner the opposite facet for one more 1 to 2 minutes, till golden. (See observe 3)

  • Serve the pancake instantly or switch the pancake to a cooling rack. I like inserting the new pancakes on a cooling rack in order that the bottoms of the pancake don’t construct up condensation.

  • Swirl one other 1/2 tablespoon of oil across the pan and prepare dinner the following pancake. Subsequent pancakes will take barely much less time to pan fry as a result of the pan is now hotter. If you’re utilizing forged iron, you’ll wish to cut back the warmth (to medium or medium-low) in order that the pancakes don’t burn. Repeat till all of the pancakes are cooked.

  • Serve the pancakes with Lao Gan Ma chili crisp. For a whole meal, you possibly can serve the pancakes with my garlic inexperienced beans, spicy eggplant stir fry, sticky rooster thighs, or candy chili shrimp.



  1. Vegetarian Choice: As a substitute of the dried shrimp and Chinese language sausage, you possibly can prepare dinner 50g diced shiitake mushrooms (1 cup chopped) and 30g preserved daikon (1/4 cup chopped). You’ll add the shiitake mushrooms the identical time you add the dried shrimp and the preserved daikon while you add the Chinese language sausage. Then exchange the oyster sauce with teriyaki sauce or Lee Kum Kee’s Vegetarian Stir-Fry Sauce.
  2. Within the video above, my mother beats the egg within the bowl first after which provides the flour. I all the time discovered that a little bit unusual. In all honesty, this batter could be very forgiving so it doesn’t actually matter the order during which you add the elements.
  3. Typically occasions, the primary pancake will look fairly pale as a result of the pan isn’t sizzling sufficient but. That is significantly true once I pan fry on my nonstick pans. You’ll be able to all the time pan fry the pancakes for longer till they attain the specified degree of golden colour. Alternatively, you possibly can flip the pancakes over a number of occasions to verify they’re golden.


Serving: 1pancake | Energy: 271kcal | Carbohydrates: 27g | Protein: 7.4g | Fats: 13.9g | Saturated Fats: 9.3g | Ldl cholesterol: 61mg | Sodium: 531mg | Fiber: 1.2g | Sugar: 2.9g

Did you make this recipe?Tag @hellolisalin or depart a star ranking and touch upon the weblog!

© Lisa Lin



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