Celery and Egg Pancakes

Celery and Egg Pancakes


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About this recipe: This is a simple, yet delicious Chinese dish. An eggy batter is mixed with celery leaves and seasonings, pan-fried and served with a soy sauce-vinegar dipping sauce.


Serves: 3 

  • 3 eggs, beaten
  • 3 1/2 tablespoons plain flour
  • water, as needed
  • 15g celery leaves, finely chopped
  • chicken stock granules, to taste
  • salt, to taste
  • soy sauce, to taste
  • oil spray
  • Dipping Sauce
  • soy sauce, to taste
  • vinegar, to taste
  • 1 clove garlic, crushed

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a bowl, mix together the eggs, flour and enough water to make a batter. Add the celery leaves, chicken stock granules, salt and a few drops of soy sauce. Blend well.
  2. Heat a frying pan and spray the oil. Spoon the batter into the pan. Fry the batter until the bottom turns golden. Flip it over and fry the other side until golden. Repeat for the other pancakes.
  3. To make the dipping sauce - mix together the soy sauce, vinegar and garlic in a small bowl. Serve the pancakes with the dipping sauce.

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