Here’s a Chinese-style savoury stuffed breakfast pancake recipe inspired by jianbing and scallion pancakes—crispy outside, soft inside, and perfect for a quick breakfast or snack.
🥞 Chinese-Style Savoury Stuffed Breakfast Pancakes
Pancake Dough
- 2 cups all-purpose flour
- ¾–1 cup hot water (just boiled)
- ½ tsp salt
Savoury Filling (Classic)
- 2 eggs
- 2 scallions (green onions), finely chopped
- ½ cup finely chopped napa cabbage or chives
- 1–2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- Optional add-ins:
- Minced cooked sausage or bacon
- Shrimp (very finely chopped)
- Mushrooms
Instructions
1️⃣ Make the Dough
- Put flour and salt in a bowl.
- Slowly pour in hot water while stirring with chopsticks or a spoon.
- Knead until smooth (about 5 minutes).
- Cover and rest 20–30 minutes (important for soft pancakes).
2️⃣ Prepare the Filling
- Mix eggs, scallions, cabbage, soy sauce, sesame oil, and white pepper.
- Stir well and set aside.
3️⃣ Assemble Pancakes
- Divide dough into 4 balls.
- Roll each into a thin circle (about 7–8 inches).
- Spoon filling onto one half of the dough.
- Fold over to seal and gently press edges.
- You can crimp edges or flatten slightly.
4️⃣ Cook
- Heat a pan over medium heat with a little oil.
- Cook pancakes 3–4 minutes per side, until golden brown and crispy.
- Lower heat if browning too fast (egg filling needs time to cook).
🍽️ Serve With
- Chili oil
- Black vinegar + soy sauce
- Hoisin or garlic sauce
Variations
- Street-style jianbing: Add crispy wonton pieces inside.
- Vegetarian: Use tofu scramble instead of egg.
- Extra crispy: Brush dough with oil and sprinkle scallions before folding.
- Kid-friendly: Skip pepper and use mild fillings.
If you want a make-ahead freezer version, air-fryer method, or a meat-heavy filling, I can adjust the recipe 👍
