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From @Chinese Cooking Demystified

Sichuan-style Pancakes (Danhonggao)

1 hr · Serves 4

1 hrtotal
25 minhands on
24steps
4servings

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Ingredients

For the batter

  • 100 g brown sugar
  • 190 g hot water
  • 2 g osmotolerant yeast (about 1/2 tsp)
  • 2 large eggs
  • 200 g all-purpose flour
  • 2 g baking soda
  • 1 g baking powder
  • 10 g water
  • Vegetable oil, for greasing

For the whipped cream

  • 250 g heavy cream, cold (about 1 cup)
  • 1 tbsp granulated sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract

For the pork and zhacai filling

  • 100 g minced pork
  • 1/4 tsp cornstarch
  • 1/4 tsp soy sauce
  • 1/8 tsp white pepper
  • 20 g zhacai (preserved mustard greens), finely minced
  • 1 tbsp vegetable oil

For the nuts and sugar filling

  • 10 g roasted peanuts
  • 20 g granulated sugar
  • 10 g roasted black sesame seeds

To cook and assemble Danhonggao

    For assembling and other fillings

    • Lao Gan Ma chili crisp
    • Pork floss
    • Thai chili jam (Nam Prik Pao)
    • Mayonnaise

    Method

    For the batter

    1. In a bowl, dissolve the brown sugar in the hot water and let it cool down to room temperature (35°C).

      Then 15 min of waiting

    2. Whisk the osmotolerant yeast and eggs into the sugar water until fully combined.

    3. Sift the flour into the liquid and fold gently from the bottom up until mostly combined.

    4. Strain the batter through a sieve to remove any lumps.

    5. Cover the batter and let it ferment at room temperature.

      Then 60 min of waiting

    6. Mix the baking soda, baking powder, and 10 g water together, then fold this mixture into the fermented batter.

    For the whipped cream

    1. Whip the cold heavy cream, 1 tbsp sugar, and salt on low to incorporate the sugar.

    2. Turn the mixer to medium and whisk until soft peaks form.

    3. Add the vanilla extract and whip on high until stiff peaks form.

    4. Store in the refrigerator until ready to assemble.

    For the pork and zhacai filling

    1. Toss the minced pork with the cornstarch, soy sauce, and white pepper, then set aside.

    2. Mince the zhacai into small bits.

    3. Heat a wok over high heat until piping hot, turn off the heat, add the oil, then turn heat back to medium.

    4. Add the seasoned minced pork, breaking it up with a spatula, and fry until slightly golden brown and oil releases.

    5. Add the minced zhacai and stir-fry together for 1 minute before removing from the heat.

    For the nuts and sugar filling

    1. Add the roasted peanuts to a mortar and roughly pound them.

    2. Add the 20 g sugar and pound briefly together with the peanuts.

    3. Add the roasted black sesame seeds and pound quickly to break the kernels.

    To cook and assemble Danhonggao

    1. Heat a small skillet over medium-low heat and wipe it lightly with an oiled paper towel.

    2. Scoop in 3 tbsp of batter and swirl the pan quickly to create a thin, crisp ring around the edge.

    3. Cover and bake over medium-low heat for 30 seconds.

    4. Uncover and add your choice of filling (e.g., savory fillings like pork & zhacai or Lao Gan Ma) to one side of the pancake.

      Sweet fillings like nuts & sugar are added after baking for 45 seconds; whipped cream & pork floss are added off the heat after the pancake is fully cooked.

    5. Cover and bake for another 30–45 seconds, rotating the pan to heat evenly, until the edges turn golden brown.

    6. Use tweezers to gently loosen the bottom of the pancake, fold it over the filling, and transfer to a serving plate.

    7. To make the whipped cream and pork floss variation, cook the plain batter for 1.5 minutes total without filling, transfer to a plate, add 1 tbsp pork floss and 1 tbsp whipped cream, then fold.

    For assembling and other fillings

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