Ingredients
- Filling:
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped shiitake mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Pancake batter:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- Optional toppings:
- Sriracha sauce
- Hoisin sauce
- Green onions
Instructions
- Make the filling:
- In a large skillet, heat the sesame oil over medium heat. Add the carrots, cabbage, green onion, shiitake mushrooms, and garlic. Cook for 3-4 minutes until softened.
- Stir in the soy sauce, oyster sauce, sesame oil, salt, and pepper. Set aside to cool.
- Make the pancake batter:
- In a large bowl, whisk together the flour, water, salt, and vegetable oil until smooth.
- Cook the pancakes:
- Heat a non-stick skillet over medium heat. Using a tablespoon, drop small portions of batter into the pan, forming circles about 3 inches in diameter.
- Cook for 1-2 minutes per side, or until golden brown.
- Remove from heat and place on a plate.
- Fill and serve:
- Place a spoonful of filling in the center of each pancake. Fold the edges in to create a triangle.
- Top with sriracha sauce, hoisin sauce, or green onions, if desired.
Tips:
- For a vegan option, omit the shiitake mushrooms and use vegetable broth instead of oyster sauce.
- If you don’t have shiitake mushrooms, you can use other mushrooms, such as white mushrooms or oyster mushrooms.
- You can adjust the amount of filling to your liking. If you like a lot of filling, use more filling. If you prefer a lighter pancake, use less filling.
- These pancakes are best served fresh. However, they can be stored in the refrigerator for up to 2 days. Reheat gently before serving.
Enjoy!