Mama Lin S Savory Chinese Pancakes By Lisa Lin

The savory pancakes look similar to flaky scallion pancakes, but the texture is completely different. These pancakes are made from a batter, so they’re soft on the inside and they’re not flaky. As a matter of fact, these pancakes are much easier to make. Also, there isn’t really an official name for these pancakes. I’m calling them “savory Chinese pancakes” because they use ingredients that you’d easily find in a Chinese family’s kitchen.

HOW TO MAKE MAMA LIN’S SAVORY CHINESE PANCAKES

MAKE THE BATTER

This recipe yields 4 large pancakes. For the pancake batter, you’ll need 1 cup of all-purpose flour, an egg, and 1 1/3 cups water. If you make pancakes often, you’ll notice that the batter looks and feels much more runny than your standard pancake batter. My mom says that she likes a runnier batter because it yields softer pancakes, and I have to agree! When I was testing this recipe, I made several batches using only 1 cup of water. While the pancakes were easier to cook because they were less floppy, the texture of the pancakes was firmer. Having tried both versions, I prefer the pancakes made with more water. However, feel free to use less water if that’s what you prefer. After you mix all the ingredients of the batter together, let it sit for at least 10 minutes. This gives the flour more time to absorb the water so that the batter can thicken slightly.

SAUTÉ FLAVORING BITS

To give these savory Chinese pancakes flavor, my mom mixes shallots, scallions, dried shrimp, and Chinese sausage into the batter. She quickly sautés these flavoring bits and seasons them with soy sauce and oyster sauce to develop their flavor. Then, she mixes the flavoring bits into the batter. Translation note: My mom uses the word 餡 (xian in Mandarin; haam in Cantonese) to describe the dried shrimp, Chinese sausage, etc. That word means “filling,” though I’m not sure it translates properly in this context. I’m calling them “flavoring bits” because they’re meant to give a dish more flavor.

DRIED SHRIMP & CHINESE SAUSAGE

VEGETARIAN OPTION

For a vegetarian version, you can replace the dried shrimp and Chinese sausage with 50g (1 cup chopped) shiitake mushrooms and 30g (1/4 cup chopped) sweet preserved daikon (photo above, right) or any Chinese preserved vegetable for more flavor. The shiitake mushrooms will add a little umami flavor, but the pancakes need more flavor. That’s why I recommend adding some type of Chinese preserved vegetable. The sweetness of the preserved daikon pairs very well with the shiitake mushrooms. You can also replace the oyster sauce with my teriyaki sauce (photo below, left) or Lee Kum Kee’s Vegetable Stir Fry Sauce (photo below, right).

PAN-FRYING PANCAKES

You can pan fry the pancakes on a cast-iron or nonstick skillet. Make sure the pan is well heated before you start cooking the pancakes. That way, the pancakes will brown properly and crisp up on the edges. Pour 1/2 cup of batter into the center of the pan and fry the pancake until the edges are golden brown, about 2 to 3 minutes. Then, flip the pancake over and pan fry the other side for a minute, until golden. The first side of the first pancake might look pale and that’s because the pan is still heating up. I find this to be particularly true when I’m using my nonstick pan. After I pan fry the second side, I usually go back and pan fry the first side again for another 1 to 2 minutes. That’s usually enough time to brown the pancake more. If you are cooking the pancakes on cast iron, you may need to lower the heat halfway through cooking. Because cast iron retains heat very well, the pan will be very hot when you get to the 3rd and 4th pancakes. As a result, the pancakes brown faster. Reduce the heat slightly and decrease the cooking time. I can’t flip the pancakes in the air like my mom can, so I like to use this wide spatula from OXOfor flipping pancakes. There’s no shame in that!

SERVING CHINESE PANCAKES

I like serving these pancakes by slathering Lao Ga Ma spicy chili crisp over them. If I’m eating the pancakes for dinner, I like to serve them with a protein (sticky chicken thighs or sweet chili garlic shrimp) and some vegetables (garlic green beans or any sautéed vegetables).