Name: Pan-Fried Chinese Pancakes Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Asian
Ingredients: ¼ tsp salt; ¾ cup warm water; 1 cup all purpose flour; 1 tbsp Vegetable Oil; 1 tbsp Asian sesame oil; ½ cup green onion

The Pan-fried Chinese Pancakes are a flavorful and delightful snack, perfect for any time of the day. With a crispy exterior and a soft, chewy interior, these pancakes are infused with the aromatic taste of sesame oil and the fresh, mild flavor of green onions.

Photos of Pan-Fried Chinese Pancakes Recipe

While all the ingredients for this recipe may be available in your pantry, you might need to look around in your local supermarket for Asian sesame oil and green onion. The sesame oil used in this recipe is not the regular sesame oil, but a toasted variant that lends a deeper, nuttier flavor to the food. Green onions, also known as scallions, are a type of onion that has a mild flavor and is used extensively in Asian cooking.

Ingredients for Pan-Fried Chinese Pancakes

Salt: It is used to enhance the flavor of the pancakes.

Warm water: It is used to make the dough for the pancakes.

All-purpose flour: This is the primary ingredient used to make the pancakes.

Vegetable oil: It is used for kneading the dough and for frying the pancakes.

Asian sesame oil: This oil adds a unique flavor to the pancakes.

Green onion: This lends a fresh and mildly sharp flavor to the pancakes.

One reader, Chick Horton says:

The pan-fried Chinese pancakes recipe is a game-changer! The savory aroma of green onions and the crispy texture of the pancakes make it an absolute delight. The recipe is easy to follow, and the end result is a mouthwatering treat. I highly recommend trying it out for a delicious culinary experience.

Chick Horton

Essential Techniques for Making Pan-Fried Chinese Pancakes

How to knead the dough: Knead the dough on a well-floured work surface for about 5 minutes until it becomes slightly springy. If the dough is sticky, knead in ¼ teaspoon of vegetable oil.

How to roll out the dough: Roll a piece of dough out into a thin square about 5x7-inch in size on a floured work surface.

How to roll the dough into a rope shape: Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed.

How to roll the dough into a pancake: Gently roll the dough out into a pancake with the onions folded inside, turning the pancake over often as it's rolled out. Roll gently and turn often to avoid making holes in the pancakes.

How to pan-fry the pancakes: Pan-fry each pancake in a hot skillet for about 5 minutes per side until golden brown on both sides.

How To Make Pan-Fried Chinese Pancakes

Chewy and soft, these Chinese pancakes serve a classic breakfast dish with a twist! It’s made savory with green onions for a delicious plate.

Preparation: 30 minutes

Cooking: 40 minutes

Total: 1 hour 10 minutes

Serves:

Ingredients

¼tspsalt
¾cupwarm water
1cupall purpose flour,plus ¼ cup for sprinkling
1tbspvegetable oil,plus 1 tbsp for brushing
1tbspAsian sesame oil,toasted, or as needed
½cupgreen onion,finely chopped

Instructions

Dissolve the salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead for about 5 minutes until slightly springy. If the dough is sticky, knead in ¼ teaspoon of vegetable oil.
Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
In a bowl, mix the remaining flour with the remaining vegetable oil to make a mixture like fine crumbs.
On a floured work surface, roll a piece of dough out into a thin square about 5×7-inch in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1½ teaspoon of the flour-oil mixture.
Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly.
Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with hands to compact the spiral and keep it from unrolling.
Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as it’s rolled out. Roll gently and turn often to avoid making holes in the pancakes.
Finished pancakes should be about 5-inch in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet for about 5 minutes per side until golden brown on both sides.
Cut into wedges and serve warm. Enjoy!

Nutrition

Calories: 89.37kcal
Fat: 3.62g
Saturated Fat: 0.38g
Trans Fat: 0.01g
Monounsaturated Fat: 1.95g
Polyunsaturated Fat: 1.08g
Carbohydrates: 12.38g
Fiber: 0.58g
Sugar: 0.19g
Protein: 1.73g
Sodium: 74.87mg
Calcium: 7.56mg
Potassium: 33.98mg
Iron: 0.82mg
Vitamin A: 3.13µg
Vitamin C: 1.18mg

Expert Tips for Perfecting Pan-Fried Chinese Pancakes

When rolling out your pancakes, it's important to apply gentle pressure to avoid tearing the dough. If a hole does appear, don't worry, simply pinch it together and continue rolling. Remember, practice makes perfect. The more you make these Chinese pancakes, the better you'll get at rolling them out evenly without tearing. Also, when pan-frying, ensure the skillet is well heated before adding the pancakes. This will help achieve a nice, golden brown color and crispy texture.

Time-Saving Tips for Making Pan-Fried Chinese Pancakes

Prepare the dough: To save time, consider preparing the dough in advance and letting it rest in the refrigerator. This will allow you to have the dough ready to use when you're ready to cook the pancakes.

Multi-task: While the dough is resting, you can use that time to prepare the filling and chop the green onions. This way, you can efficiently use your time in the kitchen.

Batch cooking: Consider making a larger batch of pancakes and freezing the extras for later. This way, you can have a quick and delicious meal ready in no time.

Use a food processor: Using a food processor to mix the dough can save time and effort, especially when making larger quantities.

Prep ahead: Chop the green onions and mix the flour-oil mixture in advance, so when it's time to assemble the pancakes, everything is ready to go.

Efficient rolling: Roll out multiple pancakes at once to streamline the process and save time.

Non-stick skillet: Use a non-stick skillet to cook the pancakes, as it can reduce the cooking time and make the process more efficient.

Plan ahead: Plan your cooking process in advance, ensuring you have all the ingredients and tools ready to go, which can save time and minimize interruptions during the cooking process.

Substitute Ingredients For Pan-Fried Chinese Pancakes Recipe

salt - Substitute with soy sauce: Soy sauce can add a savory, salty flavor to the pancakes while also providing a hint of umami.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nuttier flavor and slightly denser texture to the pancakes, while also providing additional fiber and nutrients.
vegetable oil - Substitute with coconut oil: Coconut oil can add a subtle tropical flavor to the pancakes and provide a slightly different texture.
asian sesame oil - Substitute with toasted sesame oil: Toasted sesame oil has a stronger, nuttier flavor compared to regular sesame oil, which can add depth to the pancakes.
green onion - Substitute with chives: Chives have a similar mild onion flavor and can be used as a substitute for green onions in this recipe.

Presentation Ideas for Pan-Fried Chinese Pancakes

Elevate the plating: When presenting the pan-fried Chinese pancakes, focus on creating a visually appealing arrangement on the plate. Consider using geometric shapes or asymmetrical designs to showcase the pancakes in an artistic manner.
Incorporate vibrant colors: Introduce elements of visual interest by incorporating colorful garnishes such as microgreens or edible flowers to add a pop of color to the plate. This will enhance the overall presentation and captivate the diners' attention.
Emphasize texture: Create contrast by pairing the crispy texture of the pan-fried pancakes with a smooth and glossy sauce or dip. This interplay of textures adds depth to the dish and elevates the dining experience.
Utilize negative space: Embrace the concept of negative space on the plate to allow the pancakes to stand out. By strategically leaving areas of the plate bare, you can draw focus to the intricate details of the dish.
Incorporate height: Experiment with vertical presentation by stacking the pancakes in a visually appealing manner. This technique adds dimension to the plate and creates a sense of drama, showcasing the dish as a work of art.

Essential Kitchen Tools for Making Chinese Pancakes

Mixing bowl: A mixing bowl is essential for combining the flour, water, and other ingredients to form the dough for the pancakes.
Rolling pin: A rolling pin is used to roll out the dough into thin squares for the pancakes.
Skillet: A skillet is used to pan-fry the Chinese pancakes until they are golden brown on both sides.
Knife: A knife is used to cut the finished pancakes into wedges before serving.
Brush: A brush is used to apply vegetable oil to the skillet for pan-frying the pancakes.

Storage and Freezing Instructions for Pan-Fried Chinese Pancakes

Here are the storing and freezing guidelines for pan-fried Chinese pancakes:

Allow the pancakes to cool completely before storing. Once cooled, wrap each pancake tightly in plastic wrap or aluminum foil to prevent them from drying out.
For short-term storage, place the wrapped pancakes in an airtight container or resealable plastic bag. They can be stored in the refrigerator for up to 3-4 days.
To reheat refrigerated pancakes, unwrap them and place them in a skillet over medium heat. Cook for 1-2 minutes on each side until heated through and crispy again. Alternatively, you can reheat them in the microwave for 20-30 seconds, but they may lose some of their crispiness.
For long-term storage, you can freeze the pancakes. After wrapping them tightly in plastic wrap or aluminum foil, place them in a freezer-safe container or resealable plastic bag. Label the container with the date and freeze for up to 2-3 months.
To reheat frozen pancakes, let them thaw in the refrigerator overnight. Once thawed, reheat them in a skillet over medium heat for 1-2 minutes on each side until heated through and crispy. You can also reheat them directly from the freezer, but it may take a few minutes longer to heat through.
If you plan to freeze a large batch of pancakes, consider placing a piece of parchment paper or wax paper between each pancake to prevent them from sticking together. This will make it easier to remove individual pancakes as needed.
When storing or freezing the pancakes, make sure they are completely cooled before wrapping them. Any residual heat can create condensation, which may lead to sogginess and affect the texture of the pancakes.

By following these storing and freezing guidelines, you can enjoy your delicious homemade pan-fried Chinese pancakes for days or even months after making them. Proper storage will help maintain their flavor, texture, and quality, allowing you to savor the taste of these savory green onion-filled treats whenever the craving strikes.

How to Reheat Leftover Pan-Fried Chinese Pancakes

Preheat a non-stick skillet over medium heat and brush with a small amount of vegetable oil. Place the leftover pancake in the skillet and cook for 2-3 minutes on each side until heated through and crispy. This method will help restore the original texture and crispiness of the pancake.
If you prefer a softer texture, wrap the leftover pancake in a damp paper towel and microwave for 20-30 seconds. Check the pancake and heat for an additional 10-15 seconds if needed. The damp paper towel will help prevent the pancake from drying out during reheating.
For a quick and easy method, place the leftover pancake on a microwave-safe plate and cover with a damp paper towel. Microwave for 20-30 seconds, then check the pancake and heat for an additional 10-15 seconds if needed. This method is suitable for those who don't mind a slightly softer texture.
If you have multiple leftover pancakes, preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and place them on a baking sheet. Heat the pancakes in the oven for 8-10 minutes or until heated through. This method is ideal for reheating larger quantities of pancakes while maintaining their texture.
For a crispy exterior and a soft interior, heat a non-stick skillet over medium heat and brush with a small amount of sesame oil. Place the leftover pancake in the skillet and cover with a lid. Cook for 2-3 minutes on each side or until heated through. The lid will help trap the steam, ensuring a soft interior while the sesame oil adds an extra layer of flavor.

Interesting Facts About Pan-Fried Chinese Pancakes

Chinese pancakes are a popular street food in China and are often enjoyed as a breakfast dish. They are known for their flaky layers and savory filling, making them a delicious and satisfying meal.

Is Making Pan-Fried Chinese Pancakes at Home Cost-Effective?

This pan-fried Chinese pancakes recipe is highly cost-effective for a household. The main ingredients, such as flour, water, and green onions, are affordable and readily available. The recipe yields 8 pancakes, making it suitable for a family of 4. The approximate cost for the entire recipe is around $3-$5, making it a budget-friendly option. The use of simple, staple ingredients combined with the delicious outcome makes this recipe a great choice for a cost-effective and satisfying meal. Overall Verdict: 9/10

Are Pan-Fried Chinese Pancakes Healthy or Unhealthy?

The pan-fried Chinese pancakes recipe is relatively unhealthy due to several factors:

The recipe uses all-purpose flour, which is refined and lacks fiber and nutrients compared to whole grain flours
Vegetable oil and sesame oil are used, which are high in calories and may contain unhealthy fats
The pancakes are pan-fried, adding extra oil and calories to the dish

However, the recipe does include some healthy ingredients, such as green onions, which provide vitamins and minerals.

To make this recipe healthier, consider the following suggestions:

Replace all-purpose flour with whole wheat flour or a gluten-free alternative like almond or chickpea flour to increase fiber and nutrient content
Reduce the amount of oil used in the dough and for pan-frying, or opt for healthier cooking methods like baking or grilling
Add more vegetables to the filling, such as shredded carrots, cabbage, or bell peppers, to increase the nutritional value and fiber content
Use a healthier oil for pan-frying, such as coconut oil or avocado oil, which are rich in healthy fats
Serve the pancakes with a side of fresh vegetables or a light, nutrient-dense dipping sauce like a low-sodium soy sauce or a ginger-garlic dip

Editor's Opinion on Pan-Fried Chinese Pancakes Recipe

The recipe for pan-fried Chinese pancakes is a delightful and flavorful dish. The combination of the savory green onions and the aromatic sesame oil creates a wonderful taste experience. The process of rolling out the dough and creating the spiral shape adds an element of fun to the cooking process. The pancakes turn out crispy on the outside and tender on the inside, making them a perfect appetizer or side dish. The instructions are clear and easy to follow, making this recipe accessible to cooks of all skill levels. Overall, this recipe is a winner and is sure to impress anyone who tries it.

Enhance Your Pan-Fried Chinese Pancakes Recipe with These Unique Side Dishes:

Stir-Fried Vegetables: Create a colorful and crunchy stir-fry with a mix of bell peppers, snap peas, and carrots, seasoned with a savory sauce.

Grilled Chicken Skewers: Marinate chunks of tender chicken in a zesty marinade, then grill to perfection for a delicious and protein-packed accompaniment.

Fruit Salad: Toss together a refreshing fruit salad with a variety of seasonal fruits, such as strawberries, kiwi, and pineapple, for a sweet and juicy side dish.

Delicious Alternatives to Pan-Fried Chinese Pancakes

Spicy Beef Stir-Fry: This spicy beef stir-fry is a flavorful and satisfying dish that combines tender beef, fresh vegetables, and a spicy sauce. It's perfect for a quick and easy weeknight meal.

Mango Salsa Chicken: Mango salsa chicken is a delicious and tropical twist on traditional chicken dishes. The sweet and tangy mango salsa pairs perfectly with the tender and juicy chicken for a burst of flavor in every bite.

Creamy Tomato Basil Soup: Creamy tomato basil soup is a comforting and classic soup that is perfect for any time of year. The rich and creamy texture combined with the fresh flavors of tomato and basil make this soup a crowd-pleaser.

Perfect Main Courses and Desserts to Pair with Pan-Fried Chinese Pancakes

Main Courses:

Chicken Alfredo: Create a creamy and indulgent pasta dish by combining tender pieces of chicken with a rich and velvety Alfredo sauce. Serve it over a bed of al dente fettuccine for a comforting and satisfying meal.

Beef Stir Fry: Whip up a quick and flavorful stir fry by sautéing thinly sliced beef with an assortment of colorful vegetables in a savory sauce. Serve it over steamed rice for a delicious and nutritious dinner option.

Desserts:

Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with warm, gooey chocolate from the center. Pair it with a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.

Tiramisu: Create a classic tiramisu with layers of coffee-soaked ladyfingers and creamy mascarpone filling, dusted with a generous amount of cocoa powder for a bittersweet finish. Serve it chilled for a refreshing and satisfying dessert.

Why trust this Pan-Fried Chinese Pancakes Recipe:

This recipe for pan-fried Chinese pancakes is a delightful combination of savory flavors and crispy textures. The green onion adds a refreshing bite, while the touch of Asian sesame oil infuses the pancakes with a rich, aromatic essence. The careful preparation process ensures that each pancake is perfectly golden and irresistibly crispy. With its authentic flavors and detailed instructions, this recipe promises to deliver an authentic and satisfying Chinese cuisine experience. Trust in the expertise behind this recipe and indulge in a culinary adventure that will transport your taste buds to the heart of China.

Share your thoughts on the Pan-Fried Chinese Pancakes Recipe in the Recipe Sharing forum section and let us know how they turned out!

FAQ:

Can I make the dough ahead of time and refrigerate it?

Yes, you can make the dough ahead of time and refrigerate it. Simply wrap the dough in plastic wrap and store it in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before rolling it out and cooking the pancakes.

Can I freeze the cooked pancakes?

Absolutely! Once the pancakes are cooked, allow them to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place the stack in an airtight container or freezer bag and store in the freezer for up to 2 months. To reheat, simply warm them in a skillet or oven until heated through.

Can I substitute the green onions with other ingredients?

Yes, you can definitely customize the filling to your preference. Try using chopped chives, shredded cabbage, or even a mixture of sautéed mushrooms and garlic for a delicious variation.

Can I use whole wheat flour instead of all-purpose flour?

While you can use whole wheat flour, the texture and flavor of the pancakes may be slightly different. Whole wheat flour tends to be denser, so you may need to adjust the water and kneading time to achieve the desired consistency.

Can I make the pancakes gluten-free?

Yes, you can make gluten-free pancakes by using a gluten-free all-purpose flour blend. Just ensure that the blend contains xanthan gum or another binding agent to help hold the dough together. You may also need to adjust the water amount as gluten-free flours can vary in their absorbency.