Savory Chinese-Style Savory Vegetable Pancakes

Name: Savory Chinese-Style Savory Vegetable Pancakes
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 5
Ingredients: 1 1/2 cup all-purpose flour; 1 large egg; 1 3/4 cup ice-cold water; 1 small carrot; 1/2 bell pepper; 2 scallions; 1 tsp salt; 1/4 tsp Sichuan peppercorn powder; 2 tsp sesame oil; 1 tbsp vegetable oil; 1 tsp sesame seeds

These crispy, savory pancakes are packed with fresh carrots, bell peppers, and scallions, seasoned with aromatic Sichuan peppercorn. A perfect quick breakfast or healthy snack that is incredibly easy to customize with your favorite seasonal vegetables.

Servings5 Portions

Prep Time25 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

all-purpose flour
0.5 cup
large egg
1
ice-cold water
0.3 cup
small carrot
1
bell pepper
0.5
scallions
2
salt
1 tsp
Sichuan peppercorn powder
0.3 tsp
sesame oil
2 tsp
vegetable oil
1 tbsp
sesame seeds
1 tsp

Step-by-Step Instructions

In a large mixing bowl, whisk together the all-purpose flour and 1 cup (235ml) of water until a thick, smooth batter forms. Cover the bowl with an overturned plate and let it rest for 15 minutes to allow the gluten to relax.

After the batter has rested, stir in the remaining 3/4 cup (180ml) of water, grated carrot, diced bell pepper, chopped scallions, and the egg. Add the salt, Sichuan peppercorn powder, and sesame oil, mixing until all ingredients are well incorporated.

Lightly brush a flat-bottomed nonstick pan with vegetable oil and set over medium heat. Pour a portion of the batter into the center and use a rubber spatula to spread it into a thin, even layer. If using sesame seeds, sprinkle them over the top immediately while the batter is still wet.

Increase the heat to medium-high. Cook the pancake for 5–8 minutes per side until golden brown and crispy. Repeat with the remaining batter, allowing the pan to cool slightly between batches so the batter remains easy to spread thinly.

Chef's Tips

For the best texture, ensure the pancakes are spread as thinly as possible in the pan. If you don't have Sichuan peppercorn powder, you can substitute it with ground white or black pepper. Serve these warm with a dipping sauce made of soy sauce, rice vinegar, and a touch of chili oil.