Chinese savory pancake

Adapted from The Woks of Life and Roti ‘n Rice


  • 1 onion, julienned
  • 1 carrot, shredded
  • 1 small green pepper, julienned
  • 2 eggs
  • 2 scallions or Chinese garlic chives, chopped (if you have)
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 to 1 cup flour, depending on egg size
  • a dash of corn starch
  • soy sauce (1 tbsp oyster sauce, if you have)
  • salt and 1/4 tsp white pepper, to your liking
  • 1/2 tsp. five spice powder (if you have)
  • vegetable oil and a little butter


  1. Wash the carrot and bell pepper, dry. You can use a grater, if julienning carrots is hard.
  2. In a large bowl, mix the grated vegetables with ¾ teaspoon of salt. Let sit for 15 minutes, and you’ll see visible veg juice at the bottom of the bowl, which we will keep.
  3. Now mix in the eggs, chopped scallions (if you have), ground white pepper, sesame oil, sugar (optional), and about all-purpose flour. (I tried oat flour for gluten free, in the photos).
  4. If you feel like you need more flour (this could depend on the size of the eggs, for example), add it 1 tablespoon at a time. The final batter should look similar to breakfast pancake batter.
  5. Use medium-low heat, add the vegetable oil and a little butter. If you have, sprinkle sesame seeds over the top and cook each side until lightly golden brown, about 3 minutes on each side.
  6. Repeat.
  7. Serve with a simple soy dipping sauce, chili oil, etc.

It smells very good! And it’s all vegetables. Jessica tried it with some sour cream, like a potato latke! Would love to try to zucchini version of this (instead of just carrot and onion).


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