北京糊塌子 (Beijing Savory Zucchini Pancakes)
A classic Beijing home-style pancake, soft and savory with a crispy edge. The sweetness of zucchini blends perfectly with egg batter, creating a comforting taste.
Ingredients
8 items- Zucchini 1 (about 300g)
- Eggs 2
- All-purpose flour 100g
- Salt 1/2 tsp
- Salt a pinch
- Ground white pepper a pinch
- Scallions 2 tbsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Wash zucchini, grate into thin strips, place in a bowl, mix with 1/2 tsp salt, let sit for 10 minutes to release water and soften.
Gently squeeze excess water from zucchini (do not over-dry). Add eggs, flour, scallions, white pepper and a pinch of salt, stir into a thick, smooth batter.
Heat a nonstick pan over medium heat, lightly grease the bottom. Reduce to medium-low, pour a ladle of batter, spread into a round pancake about 15cm diameter using the back of a spoon.
Cook over medium-low heat for 2-3 minutes until bottom is golden and surface sets. Carefully flip with a spatula, cook another 2 minutes until both sides are golden and pancake puffs slightly.
Repeat steps 3-4 for remaining batter. Cut into quarters and serve, optionally with garlic-vinegar dip (minced garlic + black vinegar + soy sauce).
Tips
The key is to fry over medium-low heat for crispy outside and soft inside. Do not squeeze too dry from zucchini; retain some moisture for tenderness. Spread batter thin for even cooking. Garlic-vinegar dip elevates the flavor.
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