Cilantro Pancakes
A quick and fragrant flatbread made with fresh cilantro, pan-fried until golden and crispy on the outside. These simple pancakes are perfect for a light snack or breakfast.
Story
These herb-filled pancakes are a popular street food in China, known for their crispy edges and aromatic cilantro flavor. They're ready in under 30 minutes!
Ingredients
all-purpose flour
1 cup
water
1 cup
egg
1 large
fresh cilantro, chopped
1 cup packed
salt
1/2 teaspoon
vegetable oil
3 tablespoons, plus more for frying
Instructions
1
Prep the cilantro
Wash the fresh cilantro thoroughly under cold running water. Pat completely dry with a clean kitchen towel, then chop finely. The cilantro should be roughly chopped, not powdered.
2
Make the batter
In a large mixing bowl, whisk together the flour, water, egg, and salt until you have a smooth, thin batter with no lumps. The consistency should be similar to pancake batter. Fold in the chopped cilantro until evenly distributed.
3
Cook the pancakes
Heat a non-stick skillet or cast iron pan over medium heat. Add a thin film of oil to coat the bottom. Pour about 1/4 cup of batter into the pan and immediately tilt to spread it into a thin, even layer. Cook for 2-3 minutes until the edges look set and the bottom is golden brown. Flip and cook another 2 minutes until the other side is golden. Repeat with remaining batter, adding more oil as needed.
