Ingredients:
For the Pancake Batter:
1 cup all-purpose flour
If mung bean flour is not available, use more all-purpose flour. One cup of mung bean flour
2 cups water
A pinch of salt
For the Filling:
4 large eggs
2 teaspoons hoisin sauce
2 teaspoons spicy sauce (or to taste)
1 cup finely chopped green onions
1 cup roughly chopped fresh cilantro
1 cup finely chopped pickled vegetables (such as daikon and carrots)
4 large crackers or crispy fried wontons
Olive oil for cooking
Instructions:
Prepare the Batter:
Put the water, mung bean flour, all-purpose flour, and a bit of salt in a big basin.
Beat until smooth and lump-free. Allow the batter to rest for about 15 minutes for a smoother texture.
Cook the Pancake:
Heat a nonstick skillet or crepe maker to a medium temperature. To keep the pan from sticking, lightly oil it.
Pour a ladleful of batter into the center of the pan. To distribute the batter into a thin, equal layer, quickly tilt and rotate the pan.
Crack an egg onto the batter and spread it out with a spoon or spatula to cover the surface. Sprinkle some green onions over the egg.
Cook until the sides begin to pull from the pan and the bottom is gently browned, about 1 to 2 minutes.
Add the Fillings:
Drizzle hoisin and chili sauces over the cooked side of the pancake. Add some pickled vegetables and fresh cilantro.
Place a cracker or crispy fried wonton in the center for added crunch.
Fold and Serve:
Use a spatula to gently fold the pancake in half over the fillings, then fold it again to form a quarter-circle. Lightly press to combine the crispy element and fillings.
Transfer the pancake to a cutting board and cut into small pieces, or serve it whole for an authentic street food experience.
Repeat with the remaining batter and fillings to make more pancakes.
Enjoy