📝 About This Recipe
Inspired by the classic street foods of Northern China, these pancakes are a masterclass in texture—crispy on the outside with a tender, custard-like interior. The sharp, garlicky bite of fresh garlic chives perfectly balances the rich, savory depth of farm-fresh eggs and toasted sesame oil. It is a comforting, aromatic dish that serves equally well as a quick breakfast or a sophisticated dim sum-style appetizer.
🥗 Ingredients
Pancake Batter
- 4 pieces Large Eggs (at room temperature)
- 1.5 cups Fresh Garlic Chives (finely chopped into 1/4 inch pieces)
- 1/2 cup All-purpose Flour (sifted for a smoother texture)
- 1/4 cup Water (room temperature)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1 teaspoon Light Soy Sauce
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 3 tablespoons Neutral Oil (grapeseed or vegetable oil for frying)
Zesty Dipping Sauce
- 2 tablespoons Black Vinegar (Chinkiang vinegar is preferred)
- 1 tablespoon Soy Sauce
- 1 teaspoon Chili Oil (with flakes)
- 1/2 teaspoon Fresh Ginger (finely grated)
- 1/2 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Wash the garlic chives thoroughly and pat them completely dry with a kitchen towel; moisture is the enemy of a crispy pancake.
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2
Finely chop the chives into small 1/4 inch bits and place them in a large mixing bowl.
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3
In a separate medium bowl, whisk the 4 eggs with the sesame oil, light soy sauce, white pepper, and salt until the yolks and whites are fully incorporated.
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4
Slowly whisk the 1/2 cup of flour and 1/4 cup of water into the egg mixture until a smooth, thin batter forms without any lumps.
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5
Pour the egg batter over the chopped chives and fold gently with a spatula until the chives are evenly coated.
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6
In a small ramekin, whisk together the black vinegar, soy sauce, chili oil, and grated ginger to create the dipping sauce. Set aside.
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7
Heat a 10-inch non-stick skillet or seasoned carbon steel wok over medium heat and add 1.5 tablespoons of neutral oil.
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8
Swirl the oil to coat the bottom and sides of the pan. Wait until the oil shimmers slightly.
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9
Pour half of the batter into the center of the pan, tilting the pan in a circular motion to spread the mixture into a thin, even circle.
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10
Cook for 2-3 minutes until the edges look golden and crispy, and the top surface has mostly set.
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11
Carefully slide a wide spatula under the pancake and flip it in one swift motion. Cook the second side for another 1-2 minutes.
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12
Transfer the finished pancake to a cutting board and repeat the process with the remaining oil and batter.
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13
Slice the pancakes into wedges or squares while hot and garnish the dipping sauce with toasted sesame seeds.
💡 Chef's Tips
Ensure the chives are bone-dry after washing to prevent the batter from becoming watery and soggy. Do not overmix the flour into the eggs; a few tiny lumps are better than a rubbery pancake caused by overdeveloped gluten. If you cannot find garlic chives (Jiu Cai), use regular chives mixed with one grated garlic clove for a similar flavor profile. Use a high-quality non-stick pan to ensure you can flip the pancake easily without it tearing. Adjust the heat to medium-low if the pancake is browning too quickly before the center is set.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of savory congee or rice porridge for a traditional breakfast. Pair with a crisp cucumber salad tossed in rice vinegar and sesame oil to cut through the richness. Enjoy with a cup of hot Jasmine or Oolong tea to cleanse the palate between bites. Add a side of crispy bacon or lap cheong (Chinese sausage) for an extra protein boost. Serve as a side dish to a spicy Sichuan stir-fry or Mapo Tofu.