Real Recipes From Real Home Cooks ®

asian brunch pancake

a recipe by
Pat Duran
Las Vegas, NV

This recipe was given to me by my friend, Irene ;who got the recipe from her cook in Japan . She lived there with her husband when he was stationed there as an Army Colonel. This can be served as a breakfast meal or as an appetizer. This recipe is for one serving.

serves 1 serving
prep time 10 Min
cook time 10 Min
method Pan Fry

Ingredients For asian brunch pancake

  • 5
    green onions,cut into matchstick pieces
  • 1 tsp
    green hot pepper, finely chopped
  • 1 Tbsp
    red bell pepper, chopped fine
  • 5 oz
    salad shrimp,cleaned and chopped fine
  • combine in a small bowl and set aside.
  • 1/2 c
    all purpose flour
  • 1/2 c
    cold water
  • 1 lg
    egg,beaten until all yellow;do not add to batter
  • 2 Tbsp
    rice wine vinegar
  • 1 tsp
    tabasco sauce
  • 2 Tbsp
    soy sauce
  • 1 Tbsp
    granulated sugar
  • 1 pinch
    sesame seeds or tahini

How To Make asian brunch pancake

  • 1
    Batter: Combine the flour and water and whisk well until smooth and no lumps remain. Do not add the egg. Add the shrimp filling to the batter and stir to coat evenly.
  • 2
    Spray a 6 or 8 inch skillet with non-stick spray. Place skillet over medium heat. Pour shrimp batter into hot skillet. Cook about 4 to 5 minutes. Until you see the edges are getting brown. Do not flip yet.
  • 3
    Now pour the beaten egg on top of the pancake. and carefully flip pancake over and cook about 2 minutes more. Remove from heat and slide pancake on your plate. Cut into wedges. Serve with the dipping sauce.
  • 4
    Dipping Sauce: Combine ingredients and whisk until sugar has dissolved..Enjoy