Chinese Pancakes – a delicious recipe with flour, water, sunflower oil, beansprouts, spring onions, water. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Sieve the flour into a bowl. Boil the water and the oil and pour into the flour. Stir until blended and knead well for up to 3 minutes.
2
Divide into 2 pieces and roll each into a sausage shape. Cut each ''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a circle 6 inches (15 cm) in diameter, and sandwich two together.
3
Heat the frying pan, without fat, to a moderate heat. Put one ''sandwich'' in at a time, and turn it over when brown spots appear on the underside. Cook the other side, and peel the pancakes apart after removing them from the pan.
4
Cover with damp tea-towel, while you cook the other pancakes. Put all the filling ingredients in a pan, and toss until they are heated through.
280
kcal
Calories
2
g
Fat
57
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 ounces plain flour 225g, 1 pint water 300 ml, 1 teaspoon sunflower oil 5ml spoon, 4 ounces beansprouts 100g, and more.
Yes, Chinese Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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