1. Prepare the Batter:
- In a large bowl, mix together the all-purpose flour, mung bean flour, salt, and water. Whisk until the batter is smooth and there are no lumps. Let it rest for about 15 minutes to ensure a smoother texture.
2. Cook the Pancake:
- Heat a non-stick skillet or a crepe pan over medium heat. Brush the pan with a little oil to prevent sticking.
- Pour a ladleful of the batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter into a thin, even layer, covering the bottom of the pan.
- Crack an egg over the surface of the batter and quickly spread the egg with the back of a spoon or a spatula to cover the pancake.
- Sprinkle a portion of the green onions over the egg, then let the pancake cook until the edges start to lift from the pan and the bottom is lightly golden, about 1 to 2 minutes.
3. Add the Fillings:
- Drizzle hoisin sauce and chili sauce over the cooked side of the pancake. Add a portion of the pickled vegetables and fresh cilantro.
- Place a crispy fried wonton or cracker in the center for the crunchy element.
4. Fold and Serve:
- Use a spatula to carefully fold the pancake in half over the fillings, then fold again to form a quarter circle. Press down gently to compact the fillings and the crunchy element.
- Transfer the pancake to a cutting board and cut into manageable pieces, or serve whole for an authentic street-food experience.
- Repeat with the remaining batter and fillings to make more pancakes.
Serving these Chinese-Style Savory Stuffed Breakfast Pancakes will surely bring a unique and delightful experience to your morning routine. Each bite combines the soft and crispy textures of the pancake with the savory flavors of the fillings, making it a satisfying and flavorful breakfast option. Feel free to customize the fillings according to your preferences or dietary needs to enjoy a personal touch to this classic Chinese street food.