Chinese food for breakfast? Definitely! I can tell you for a fact that breakfast in Asian countries are so much more interesting than toast and cereal! And so much more delicious!!
Though I was raised in Australia, all my relatives are in Tokyo. Every time I visit them, even though I am on holidays, I find myself bounding out of bed when the sun rises in anticipation of the mini-dinner buffet that is considered breakfast in Japan. Rice, miso soup, salads, grilled marinated fish, pickled vegetables, savoury rice porridge, sashimi (YES, sashimi!)….the list goes on and on. There really is no better way to describe it than as a mini-dinner buffet for breakfast. (Just to clarify, you might not get a 10 dish spread in every household, but standard fare would be to have rice plus a couple of side dishes).
“Breakfasts in Asian countries are so much more interesting than cereal and toast!”
It’s not standard throughout Asia to have dinner-for-breakfast buffets, but toast and cereal definitely are not standard breakfasts! In Thailand there’s rice in a delicately fragrant broth laced with coriander, in Indonesia (Bali) there’s Burbur Ayam which is a traditional breakfast rice porridge with shredded chicken. In Thailand there are street carts from early in the morning selling Khao Neow Moo Ping which is grilled pork skewers served with sticky rice. In Nepal there is roti which is a thin pan fried bread usually served with a vegetable curry to dip it in.
And though I did not come across Zucchini Pancakes when I travelled in China, when I saw this recipe for breakfast pancakes on one of my favourite Asian food blogs, China Sichuan Food by Elaine, I knew I had to try it.
“I’ve also used this recipe to make bite size fritters to pass around as a starter.”
For one thing, from reading the short list of ingredients I knew straight away that it was a winning flavour combination. It’s delicately flavoured with a touch of Chinese Five Spice powder (which you can get at supermarkets in the dried herbs and spices section and is no more expensive than a regular pack of dried basil) and has a simple dipping sauce which goes with it perfectly.
The other thing I really like about this recipe is that rather than sweating the zucchini and squeezing out the excess water, the batter is set aside for 15 minutes to allow the zucchini to sweat and it is this water that turns the batter from an otherwise very thick batter to a pancake consistency. Easier than the usual method of sprinkling salt over the grated zucchini, letting it sweat then squeezing out the water then making the batter!
I’ve also used this same recipe to make fritter size pancakes to serve as a starter. They are fantastic to pass around with the dipping sauce on the side! When I make it as a starter, I usually add a generous dollop of chili into the sauce.
And when you get a chance, pop by China Sichuan Food and have a browse around for fantastic authentic Chinese recipes, so much more than the usual Chow Meins and Hokkien Noodles. I love that she makes dishes I have at Chinese restaurants so accessible for ordinary folk like me to make at home!
Let’s make something interesting for breakfast this weekend! – Nagi
More zucchini recipes
- Crispy Zucchini Fritters
- Cheesy Zucchini Bread (No Yeast)
- Creamy Zucchini Soup
- Greek Zucchini Tots
- Healthy Cream of Vegetable Soup (Zucchinis are the secret ingredient for ultra low cal creamy white soup!)
- Zucchini Tian (French Rice Bake)
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Chinese Zucchini Pancakes
Ingredients
Batter
- 1 large zucchini , grated (1 1/2 cups, not packed in)
- 3 shallots / scallions , thinly sliced (about 3/4 cup)
- 2 eggs
- 1 cup flour
- 3/4 tsp salt
- 1 tsp Chinese five spice (note 1)
- 1 tsp sesame oil
For cooking
- 2 tbsp vegetable or other cooking oil
Dipping sauce
- 2 tsp Chinese black vinegar (note 2)
- 1 tsp sesame oil
- 1 small garlic clove , finely chopped
- 1/4 tsp salt
- 1/4 tsp chili paste or sauce (optional - see note 3)
To Serve
- Extra sliced shallots / scallions
Instructions
- Use a cheese grater and grate the zucchini straight into a medium size bowl.
- Add the remaining ingredients and mix until just combined. Don't mix too much, just until it is just combined because otherwise you will overwork the flour and the pancake will be tough and hard. The batter will be quite thick, thicker than you expect. It will thin out in the next step.
- Set aside for 15 minutes. During this time the zucchini will sweat water. Give the batter a quick stir to mix the water in.
- While the batter is set aside, combine the Dipping Sauce ingredients in a small bowl then set aside.
- Heat oil in a large heavy based fry pan over medium high heat.
- Scoop up 1/2 cup (levelled) of batter and place in the pan. Use the bottom of the cup measure (or a spoon) to pat/spread the batter to make a circle that is roughly 12cm / 5 inches in diameter. Repeat with remaining batter (or cook in batches of 2 if your fry pan is not large enough).
- Cook each side for 1 1/2 minutes until golden brown.
- Serve immediately, scattered with extra shallots/scallions with the dipping sauce on the side.
Recipe Notes:
Nutrition Information:
Absolutely delicious, first time making recipes from you site. Everything looks amazing and because it was delicious and didn’t cost a fortune will try other recipes. Zucchini pancakes absolutely a recipe to keep. 🤗🤗
I’m so happy you loved them Nathalie ❤️
Sorry! Scallions are spring onions, right? So confusing.
Hi Jane, yes scallions/spring onions or we call them shallots here – just to confuse the matter!
Hi Nagi, These are so easy and absolutely delicious. I used spring onions, not shallots because it looks like spring onions on the pancakes in your recipe. Seemed more Chinese anyway!
I made these with my own gluten free flour mix and they turned out great.
That’s great to know Naz!!
It was a huge hit” thanks for the recipe Nagi.
Thanks for your lovely message Lisa! I’m so glad you enjoyed it! N x
I have to be gluten free for medical reasons, butI would like to try this. Any suggestions?
Not sure for this one Lynn, sorry! 🙁 N x
I was just wondering if anyone has tried making these with gluten free flour, and if so, what is the best gluten free flour to use?
these are great didnt have shallots so used half onion diced and i put half red capsican diced in as well beautiful
colx
Thank you colx! I am so glad you enjoyed these, I make them regularly! 🙂 Quite often fore breakfast actually. Zucchinis are always great value where I live!
I am fixated with zucchini right now. I wouldn’t mind trying this recipe a try on the weekend, a gluten free version that is.
I go through Zucchini patches too! I haven’t tried this gluten free yet, I will update the recipe if I do! 🙂
These sound delicious! Could you make them ahead and then reheat in the oven?
Hi Jennifer! I just updated the recipe to add notes about this. They can be made ahead then reheated in the oven on a rack (so the bottom doesn’t go soggy). But they really are best made fresh. Like traditional pancakes which are still yummy reheated, but you can’t beat freshly made!
Nagi this is amazing! I commented on it earlier but think my first comment didn’t go through. I totally understand what you mean by the impressive Asian breakfast spread and love having breakfast whenever I am in China. The savory foods and congee and sides are amazing. YUM. The breakfast dinner-buffet you described in Japan sounds delicious. I’d love to see some recipes from that – I’m sure it will be amazing! Pinned!
Don’t even mention congee to me Sarah!! It drives me crazy thinking about it and not having it on tap around where I live…..!! So glad you approve! Asian breakfasts are the BEST 🙂
Yes yes yes! I LOVE everything about this dish! Black vinegar dipping sauce is the best!!
I knew you would! This is right up your alley! 🙂
Hi Nagi, love your recipe! That looks like the perfect breakfast for me 🙂 I wish we would have more spices in Switzerland.. 🙁 lot’s of great spices or generally ingredients are really hard to come by around here…
Guess I’ll just have to make my own.. do you have any other recipes using this Chinese five spice?
Hi Claudia! Thanks for stopping by! It’s funny you ask that, I was instantly about to respond and say “YES OF COURSE!” but then I just checked out my recipes and realised I had not blogged any! But you have reminded me of some of my favourite recipes using five spice so I am going to share some. 🙂 Popping over to say hello and check out your recipes too!
I learned so much from this post- thank you! I’m a huge fan of leftovers for breakfast, so I love this spin from the traditional breakfast foods. These pancakes look incredible!
Thanks Chelsea!! They really are incredible – a great recipe from a great blog (China Sichuan Food) 🙂
These look fantastic! I’d gladly eat them for breakfast or any other meal for that matter.
I’m with you there Marissa! I’ve served these at a starter at a party, as an appetiser for a sit down and had them several times for breakfast….so yes, I’ve pretty much covered having these at anytime of the day!
This is AMAZING. I know exactly what you mean by Asian countries having interesting breakfasts. I love the breakfast spread and eating savory things for breakfast. Every time I go back to China I always enjoy the spread of side dishes, soups, and of course the deep fried dough (and buns, and oh so many things)! Thanks for reminding me how delicious Asian breakfasts are! I went to Japan a few years ago for a week, and remember the food was absolutely amazing. I don’t recall eating a traditional Japanese breakfast the week I was there (though I did eat many yummy Japanese things for lunch and dinner!) but I imagine it is a very delicious breakfast and that I would enjoy it immensely! Pinned and making this for sure! 🙂
Hi Nagi,
Thanks for trying my recipe and all your lovely words. Your pancakes looks perfect. And you are such a caring recipe developer since everything is explained so clear. Good Job and Pinned.
Thanks Elaine! It’s all down to the great source 🙂 It really is a wonderful recipe, thank you so much for sharing it!