Seafood Pancakes Recipe

Name: Seafood Pancakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds assorted seafood (shrimp, scallops, squid, oysters and mussels all work well); 7 scallions, thinly sliced; 1/2 teaspoon finely grated ginger; 3 cloves garlic, minced; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 1/2 cups water; 2 eggs, beaten; vegetable oil for cooking; crushed red pepper (optional); soy sauce (optional)

Servings: persons

1 1/2 pounds assorted seafood (shrimp, scallops, squid, oysters and mussels all work well)
7 scallions, thinly sliced
1/2 teaspoon finely grated ginger
3 cloves garlic, minced
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 cups water
2 eggs, beaten
vegetable oil for cooking
crushed red pepper (optional)
soy sauce (optional)

1
Prepare seafood (shell shrimp, coarsely chop scallops if large, thinly slice squid, shuck oysters, steam mussels to remove shell). Combine scallions, ginger, garlic, salt, and flour in a large bowl and mix until well combined. In a separate bowl mix water and egg until well combined. Mix flour mixture and egg/water mixture until well combined, making sure there are no lumps. Add mixed seafood and mix until seafood is evenly distributed; season with optional ingredients, if using.
2
Heat oven to low, and place baking sheet or dish inside. Heat skillet or griddle over medium high heat and add drizzle of oil. Using a 1/4 cup measure, drop batter onto griddle, making sure each pancake does not touch any other. Cook in batches, flipping when bubbles appear on the surface of the pancake. Keep pancakes warm in oven until all the batter is cooked.

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds assorted seafood (shrimp, scallops, squid, oysters and mussels all work well), 7 scallions, thinly sliced, 1/2 teaspoon finely grated ginger, 3 cloves garlic, minced, and more.

Yes, Seafood Pancakes Recipe falls under the Seafood 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.

That's it — enjoy your meal!