Nanpie - Crispy Chinese Pancakes

Ingredients

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 scallions, finely chopped 2 scallions, finely chopped
• 1/4 cup (15g) cilantro, chopped 1/4 cup (15g) cilantro, chopped
• 1/4 cup (60g) pickled vegetables, thinly sliced 1/4 cup (60g) pickled vegetables, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon chili sauce (optional) 1 tablespoon chili sauce (optional)
• 1 tablespoon sesame oil 1 tablespoon sesame oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, water, and salt. Whisk until a smooth batter is formed.
2. 2.
   Heat a non-stick skillet or griddle over medium heat and brush it with a small amount of vegetable oil.
3. 3.
   Pour a ladleful of the batter onto the skillet and spread it evenly in a circular motion to form a thin pancake.
4. 4.
   Crack an egg onto the pancake and spread it gently with a spatula.
5. 5.
   Sprinkle the chopped scallions, cilantro, and pickled vegetables evenly over the pancake.
6. 6.
   Drizzle soy sauce, hoisin sauce, and chili sauce (if desired) over the fillings.
7. 7.
   Fold the pancake in half and press it gently with the spatula to seal the edges.
8. 8.
   Cook for 2-3 minutes on each side until the pancake turns golden brown and crispy.
9. 9.
   Remove the pancake from the skillet and brush it with sesame oil for added flavor.
10. 10.
    Repeat the process with the remaining batter and fillings.
11. 11.
    Cut the cooked pancakes into halves or quarters and serve hot.

Treat your ingredients with care...

• Scallions — Ensure the scallions are finely chopped to evenly distribute their flavor throughout the pancake.
• Pickled vegetables — Use thinly sliced pickled vegetables to add a tangy and crunchy element to the Nanpie.
• Chili sauce — Adjust the amount of chili sauce according to your spice preference. Add more for a spicier kick.
• Sesame oil — Brushing the cooked pancakes with sesame oil adds a nutty aroma and enhances the overall taste.

Tips & Tricks

• For a crispier texture, cook the pancakes on medium-high heat.
• Experiment with different fillings such as shredded chicken, bean sprouts, or shredded cabbage.
• Serve Nanpie with a side of hot chili oil for an extra spicy kick.
• If you prefer a milder flavor, reduce the amount of soy sauce and hoisin sauce.
• Make a larger batch of batter and store it in the refrigerator for quick and easy Nanpie anytime.

Serving advice

Serve the Nanpie pancakes hot, either as a standalone snack or as a light meal. They can be enjoyed on their own or paired with a side dish or dipping sauce of your choice.

Presentation advice

Arrange the folded Nanpie pancakes on a platter, showcasing their golden color and the colorful fillings peeking through. Garnish with additional chopped scallions and cilantro for a fresh and appetizing presentation.