Tri-color Chinese Pancakes

American loves pancakes, but do you know what Chinese pancakes are?

Chinese pancakes remind me of my childhood breakfast, every mom knows how to prepare it and it is very simple and tasty.

Every family has their own version of Chinese pancakes.

The textures are chewy and little crispy on the edge.

In my version of Chinese pancakes, I have created another two different flavors using cocoa powder and Moringa powder. Like said, my cooking always tends to be fusion, I love combined ingredients from different nations to become my own dish.

I named it as Tri-color Chinese pancakes, where cocoa powder brings up the brownish color, Moringa powder has the dark green color, or if you do not have moringa powder, replaced it with Green tea powder. Then original flavor, but I added some green parsley flakes for better flavor.

Tri-color Chinese Pancakes

Ingredients:

gluten flour – 150g

Water – 200g (can add more if you think the batter is too dry, I used up to 250g as I use smaller eggs)

eggs – 2 pcs

sugar – 70g (but I reduced to 50g)

Moringa powder – 1/2 tsp

Cacao powder (unsweetened) – 1/2 tsp

white sesame seeds – 1/4 tsp

golden flaxseeds – 1/4 tsp

parsley flakes (dry) – 1/4 tsp

Tri-color Chinese Pancakes

Steps:

1. Mixed in gluten flour, water, and eggs.
2. Slowly mix in sugar (in one direction, around clockwise) until the sugar has dissolved.

1. Separated the batter into 3 bowls.
2. In the first bowl, add cocoa powder and white sesame seeds and mix them with the batter.
3. For the second bowl, add Moringa powder and golden flaxseeds and mix them with the batter.
4. The balance of the batter, mix in the parsley flakes.
5. Heat up the cast iron, brush with a thin layer of butter.

1. Must wait until the cast iron burning hot, then scoop the batter, pour into the cast iron, make the batter circle into a round shape, about 4 inches diameter.
2. Pan-fried in low heat for 2 mins, then turn to the other side for another 2 mins.
3. Ready to serve.