Chinese Brown Sugar Pancake

Why you’ll love this recipe

• These pancakes feature a “molten” brown sugar center that turns into a delicious syrup as you fry them.
• The dough is made using the “scalded flour” technique, resulting in an incredibly soft, slightly chewy texture.
• It’s a perfect budget-friendly snack that uses only 4 ingredients found in any kitchen.

Key Ingredients

• Boiling Water: Using boiling water partially cooks the flour, resulting in a dough that stays soft even after cooling.
• Brown Sugar: Creates a rich, caramel-like filling that pairs perfectly with the crispy pan-fried exterior.
• All-Purpose Flour: Provides the structure needed to hold the liquid sugar center without leaking.

✅Quick Tips: Add a teaspoon of flour into your brown sugar filling; this prevents the sugar from becoming too “runny” and burning your tongue.

Key Steps

• #1: Seal the brown sugar filling tightly inside the dough balls before flattening them into pancakes.

• #2: Pan-fry on medium-low heat to ensure the outside is crispy while the inside has enough time to melt into syrup.

Chinese Brown Sugar Pancake

A dough is filled with sugar and fried until golden. Best enjoyed warm with a gooey center.

Author: Aila Lin Cooking Method: Vegetables Courses: Desserts

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Prep Time 30 mins Cook Time 30 mins Total Time 1 hr Servings: 3

Ingredients:

Scale

1/2x 1x 2x 3x

• 250 g all-purpose flour
• 120 g boiled water

Filling:

• 100 g brown sugar
• 50 g all-purpose flour

Instructions

1. Pour boiling water into the flour while stirring with chopsticks.
2. When cool enough, knead into a smooth dough and rest for 15-20 minutes.
3. Mix brown sugar and flour together for the filling.
4. Divide dough into small portions, flatten, add filling, seal, and flatten again into a round shape.
5. Pan fry over medium-low heat until golden and crispy on both sides..

Keywords: Brown Sugar, Pancake, Chinese, Pan-Fried