I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add water). This recipe is loosely based on some of the flavors bánh xèo, a Vietnamese rice crepe that's more difficult to execute, and includes a chili sauce based twist on thousand island dressing. The pancakes are quite versatile, and will accept leftovers much in the same way frittata will. I've included some ingredient suggestions to make them vegetarian or vegan.

Savory Pancakes

Author
Christian Leue
Prep Time
20 minutes
Cook Time
20 minutes
Servings
2
Category
Breakfast

Ingredients

  • 1 cup raw bean sprouts
  • 2 scallions, thinly sliced
  • 1/2 cup of raw shrimp, sliced roasted pork, sliced zucchini, or a mix
  • 3/4 cup instant pancake mix (I like Birch Bender's brand)
  • 2-3 tsp Curcumade
  • Coconut oil and/or butter for frying
  • 1/2 cup mayonnaise
  • 2 Tbsp ketchup
  • 4-6 tsp tương ớt tỏi (garlic chili paste)
  • 1 tsp fresh lime juice
  • 1 tsp fish sauce (sub lime juice and a bit of salt, or umeboshi vinegar, if you don't eat fish)
  • 1 Tbsp minced shallot or red onion
  • 2-3 tsp minced jalapeño pepper
  • 1 Tbsp minced fresh cilantro leaf
  • Salt and sugar to taste

Directions

  1. Make the sauce in advance by mixing all of the sauce ingredients together until well combined, taste and adjust seasoning and proportions to your tastes (more chili paste, etc). Will keep for at least a week in the refrigerator.
  2. In a 10-inch skillet heat the butter or oil over medium high heat, add the vegetables and/or meat and cook, stirring occasionally, until softened and browned in spots (about 5-6 minutes). If using shrimp add them just at the end so they don't overcook.
  3. Mix the pancake mix with the curcumade, then add water until you form a runny batter (I find about 2/3 cup is right amount). Add the batter to your vegetables in the pan, mix gently to distribute, and cook until browned and set on one side (about 4-5 minutes).
  4. Heat butter or oil in another 10-inch (or larger) skillet and flip the pancake into this pan to cook the other side. I like using Spanish tortilla pans for this dish and many others, but you can use any pans. The pancake should be done after another 4-5 minutes of cooking. You can always do another minute or two on each side if you like it more browned.
  5. Remove to a plate or cutting board and serve with the sauce and optionally a salad of fresh herbs (cilantro, Thai basil, scallions, lettuces, dressed simply with lime juice and a bit of chili flake like Aleppo).

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