Chinese Rice Pancakes with Egg and Spinach Pan-Fried Recipe
These thin Chinese rice pancakes with egg and spinach are a simple breakfast dish or light dinner. In China, various kinds of pancakes and flatbreads are very popular in the morning – you can buy them on the street on your way to work. This version is delicate, gluten-free and full of greens, and making it is no more difficult than regular pancakes.
These Chinese-style rice pancakes combine a delicate, naturally gluten-free batter with plenty of fresh greens and a soft egg layer on top. They are quick to make, light yet satisfying, and bring a touch of classic Chinese street breakfast to your home kitchen.
Chef's tips
Make sure the batter is thin enough to spread easily in the pan – it should coat the bottom in a very thin layer. If the pancake sticks, add a little more oil or use a well-seasoned non-stick pan. Spread the egg quickly so it doesn’t set in one spot and create thick patches.
How to serve
Serve as a light breakfast with a dipping sauce on the side, or pair with a simple soup or salad for a complete meal. They also work well as a snack cut into bite-sized pieces and served with different sauces, such as chili oil, garlic soy sauce or a mild yogurt dip.
Ingredients
- rice flour - 150 g
- water lukewarm - 250 ml
- eggs - 3 pieces
- fresh spinach finely chopped - 80 g
- chives chopped - 2 tablespoons
- soy sauce for the batter - 1 tablespoon
- oil for frying - 3 tablespoons
- salt a pinch for the batter
- pepper to taste
- sesame oil optional, for drizzling the finished pancakes - 0.5 teaspoons
Preparation
- In a bowl, mix the rice flour with water, soy sauce and a pinch of salt until you get a smooth, fairly thin batter, similar to batter for thin pancakes. If it is too thick, add another 1–2 tablespoons of water.
- Add the finely chopped spinach and chives to the batter and mix.
- In a separate small bowl, beat the eggs with a little salt and pepper.
- Heat a small pan (about 20 cm) with a little oil. Pour in a thin layer of the rice batter, tilting the pan to spread it evenly. Fry for 1–2 minutes over medium heat, until the surface sets and the bottom is lightly golden.
- Pour 2–3 tablespoons of the beaten egg over the pancake and quickly spread it in a thin layer over the entire surface. Fry for another 1 minute, until the egg is set.
- Gently flip the pancake to the other side and fry for another 30–60 seconds, until the egg is lightly browned.
- Transfer the pancake to a plate. Repeat with the remaining batter and eggs, adding a little oil to the pan as needed.
- Cut the finished pancakes into strips or triangles. Drizzle with a little sesame oil, if using, and serve warm.
Storage
Naleśniki przechowuj w lodówce, oddzielone papierem do pieczenia, w szczelnym pojemniku. Podgrzewaj na suchej patelni lub w mikrofalówce. Możesz je też zamrozić, a potem rozmrozić w lodówce i krótko podsmażyć.
