Savory Pancakes

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


  1. Beat the egg with the liquid and the salt, then whisk in the flour – don’t overmix, or the batter will be tough.
  2. Combine the shrimp and scallions in a separate bowl.
  3. 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.
  4. Add 1/2 the batter, tilting again to distribute it evenly.
  5. Sprinkle with 1/2 of the shrimp and scallions.
  6. Cook until the edge of the pancake turns golden brown, then flip and brown the other side.
  7. Remove to a cutting board.
  8. Repeat steps 3-7 with the remaining oil, batter and shrimp mixture.
  9. 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.

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