Pan-Fried Everything Pancake

These crispy pan-fried pancakes incorporate every filling you like in a delicious appetizer that will have you reaching for more. Drizzle with Sriracha to make it spicy!

If there is one Asian dish I love, it is the pan-fried pancakes. The classic pan-fried pancake is the scallion pancake, made simply from flour, water, salt, and some scallions. But though it is simple, it’s one of the most popular appetizer dishes at Chinese restaurants and I love ordering it when I eat out.

These pancakes are your traditional scallion pancake with a facelift. They are crispy and delicious like scallion pancakes, but are filled with more than just scallions. These are filled with shrimp, zucchini, and onions. However, you can fill it with anything you like. I’ve made this pancake with mushroom, spinach, tofu, and am always changing the fillings based on what I have in my fridge.

I used an egg replacer for this pancake, but have also made it with real eggs. Both are very good, but the egg-replacer pancake comes out thinner and crispier, which I like better. If you use real egg, it will cook aster and be a thicker pancake, but the trade-off is that the pancake center is not quite as crispy. Either way is very good, and depending on your preferences you can make either!

Spicy Pancake

Savoring Spoon

This crispy pancake combines all your favorite fillings for a delicious crunchy appetizer. Drizzle with Sriracha for a spicy pancake!

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Chinese

Servings 6

Ingredients

  

• 1/2 cup flour
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper flakes
• Ener-G egg replacer equivalent of 2 eggs*
• 1 small zucchini cut to matchsticks
• 1/4 onion diced
• 2 green onions diced
• 1/2 cup raw shrimp chopped (frozen is ok too!)
• 1 tablespoon oil
• Sriracha optional, if you like it spicy!

Instructions

 

• Whisk flour, water, salt, and hot pepper flakes together. Whisk in egg equivalent (follow Ener-G package instructions on ratio of water to mix with the Ener-G powder).
• Add chopped vegetables and shrimp, mix to combine.
• Add 1 tablespoon vegetable oil to a non-stick pan. When oil is hot (about 30 seconds on medium high heat), add the batter, careful to spread it evenly on the pan.
• On medium heat, cap the pot and let cook for 10-15 minutes until the pancake is golden brown on the bottom and solidified on top. If you want it to go faster, use medium high heat, but beware the pancake will darken more on this heat setting. If you used Egg it will cook in closer to 5 minutes.
• Flip pancake over and fry the other side till golden brown. Do not cap the pan, this ensures the pancake will turn out crispy. On medium or medium-high heat cook another 10-15 minutes, or about 5 minutes if you used an egg.
• Drizzle with Sriracha and garnish with chopped green onion. Serve hot!

Notes

*You can purchase EnerG at your local health foods store, like Whole Foods. If you eat egg, you can also use egg! However the cooking time will be different for egg (shorter cooking times). With egg the pancake will come out thicker, but not quite as crispy ~ but still very tasty!