Here’s a delicious, authentic-style recipe for Chinese Savoury Stuffed Breakfast Pancakes — the kind you’d find from a morning street vendor in China.
Crispy outside, soft inside, packed with flavourful fillings. Think of it as a cross between a scallion pancake and a stuffed crepe.
🥞 Chinese-Style Savoury Stuffed Breakfast Pancakes
(Jian Bing–inspired, but thicker and stuffed like home-style breakfast bing)
Ingredients (Makes 4 pancakes)
Pancake Batter
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1 cup all-purpose flour
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1 tbsp cornstarch (optional, for crispiness)
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1 cup water
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1 large egg
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½ tsp salt
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1 tbsp oil (optional)
Filling Options (choose one or mix):
Protein
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½ lb ground pork or chicken (cooked + seasoned)
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OR 4 slices ham, chopped
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OR 1 cup scrambled eggs
Vegetables
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½ cup chopped scallions
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½ cup shredded cabbage or lettuce
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½ cup grated carrots
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A little cilantro (optional)
Seasoning Sauce
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1–2 tbsp soy sauce
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1 tbsp oyster sauce
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½ tbsp hoisin or sweet bean sauce
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½ tsp sesame oil
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Pinch of sugar
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Chili paste (optional)
🔪 Instructions
1. Make the Batter
In a bowl, whisk:
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flour
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cornstarch
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salt
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egg
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water
The batter should be thin, like crepe batter. Add a little more water if needed.
2. Cook the Filling (if using meat)
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Cook ground pork/chicken in a pan until browned.
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Add soy sauce, oyster sauce, a small pinch of sugar, and sesame oil.
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Set aside.
If using eggs, scramble lightly and set aside.
3. Make the Pancake
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Heat a nonstick skillet over medium heat.
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Lightly oil the pan.
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Pour in a ladle of batter and swirl into a thin pancake.
4. Add the Stuffing
Before the top sets:
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Sprinkle scallions over the wet batter.
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Add cooked filling (meat, eggs, or veggies).
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Drizzle 1–2 teaspoons of the seasoning sauce.
Let it cook until the bottom is golden and the top is mostly dry.
5. Fold
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Fold the pancake in half over the filling.
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Press gently with a spatula.
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Cook 1 more minute per side until crispy.
6. Serve
Slice into wedges.
Serve with extra soy sauce, chili crisp, or hoisin on the side.
⭐ Tips for the Best Savoury Pancakes
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Add a bit of black sesame seeds to the batter for extra fragrance.
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A little cornstarch helps the edges get crunchy.
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For extra authenticity, add a thin layer of egg on top before flipping.
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Add fried wonton strips inside for crunch (very Jian Bing–style).
Variations
🌶️ Spicy Sichuan — add chili crisp + pickled mustard greens
🥬 Vegetarian — scrambled eggs + scallions + cabbage
🍗 Breakfast ham version — ham + cheese + scallions (fusion-style)
🥢 Street-style Jian Bing — very thin crepe with egg, sauce & crunchy cracker
If you want, I can also give you:
✨ A quick 10-minute version
✨ A crispy scallion pancake–style version
✨ A meal prep version you can freeze
✨ A step-by-step photo-style guide (text-based)
Which one should I make next?
