This dish makes a great appetizer – you can serve it with soy sauce or a 1:1 mixture of soy sauce and hoisin or oyster sauce. I use shrimp in this basic recipe, but it’s a great way to use up tiny bits of leftovers: chicken, pork, bacon, beef, vegetables. Whatever addition you choose to use, make sure it’s precooked.
- 1 egg
- 1/2 c water, stock, or broth (preferably homemade, low-sodium if canned)
- 1/4 tsp salt
- 2/3 c all-purpose or white whole wheat flour
- 2 T cooked shrimp, finely chopped
- 2 scallions, minced
- 1 T oil
- Beat the egg with the liquid and the salt, then whisk in the flour – don’t overmix, or the batter will be tough.
- Combine the shrimp and scallions in a separate bowl.
- Heat a skillet over medium-high heat, then add 1/2 the oil and heat just until it shimmers, tilting the skillet to coat it thoroughly.
- Add 1/2 the batter, tilting again to distribute it evenly.
- Sprinkle with 1/2 of the shrimp and scallions.
- Cook until the edge of the pancake turns golden brown, then flip and brown the other side.
- Remove to a cutting board.
- Repeat steps 3-7 with the remaining oil, batter and shrimp mixture.
- Stack the pancakes and cut them into eighths to serve. You can either drizzle with a bit of light soy sauce or serve soy sauce on the side for dipping. Another good sauce/dip is a 1:1 mixture of light soy sauce and hoisin or oyster sauce.