Chinese-style pancakes

  • 4
  • A little work

Give your pancakes a savoury Chinese twist to make them a tasty meal for the whole family to enjoy

  • 100g (4oz) plain flour
  • Pinch of salt
  • 1 large egg
  • 300ml (1/2 pint) milk
  • 2 tbsp vegetable oil
  • 100g (4oz) bean sprouts
  • 100g (4oz) mushrooms, sliced
  • 2 heads pak choi, roughly chopped
  • 1 carrot, sliced into fine strips
  • 1 red or yellow pepper, deseeded and sliced into fine strips
  • 1 tsp Chinese 5-spice powder
  • 150g (6oz) Mature Cheddar cheese, cut into small cubes
  • 2 tsp sesame seeds


  • Step 1

    Sift the flour and salt into a large bowl. Add the egg and milk and beat with a wire whisk to make a smooth batter.

  • Step 2

    Add a few drops of oil to a pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 4 large or 8 small pancakes altogether, keeping them in a warm place.

  • Step 3

    Heat the remaining oil in a wok or large frying pan, then add the bean sprouts, mushrooms, pak choi, carrot and red or yellow pepper.

  • Step 4

    Stir-fry for 3-4 minutes until the vegetables are cooked, yet still crunchy. Stir in the Chinese 5-spice powder.

  • Step 5

    Add the cheese cubes to the stir-fry mixture, then use this to fill the pancakes. Fold them into triangles or roll them up.