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Sichuan Street Pancakes – 45-Minute Recipe

Sichuan Street Pancakes, known as Danhonggao, are fluffy, slightly sweet egg pancakes cooked in a tiny copper pan and filled with a wide range of sweet or savory toppings. The yeast‑leavened batter, boosted with a touch of baking soda, yields a light, airy texture perfect for a quick snack or street‑food‑style treat at home.

Recipe by Chinese Cooking Demystified· Structured by ReelsMeals

From: YouTube(view original)

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Sichuan Street Pancakes – 45-Minute Recipe

Prep Time

30 min

Cook Time

15 min

Servings

From Chinese Cooking Demystified on youtube.com · View the original →

Ingredients

  • 3 1/2 oz brown sugar
  • 6 7/10 oz hot water
  • 0.07 oz osmotolerant yeast
  • 2 egg
  • 7 1/10 oz all‑purpose flour
  • 0.07 oz baking soda
  • 0.04 oz baking powder
  • 0.35 oz water
  • 2 tsp oil

Laoganma Filling

  • Laoganma fermented black soybean sauce

Instructions

  1. 1
    Melt the brown sugar with the hot water, let it cool to room temperature, then stir in the yeast.
  2. 2
    Add the eggs and whisk until no streaks of egg white remain.
  3. 3
    Sift in the all‑purpose flour and mix into a thick batter, folding from the bottom and cutting down the center as you would for a Western pancake batter.
  4. 4
    Cover the batter and let it ferment for about one hour.
  5. 5
    In a small bowl combine the baking soda, baking powder, and water; fold this mixture into the fermented batter.
  6. 6
    Prepare a small copper or non‑stick pan, wipe it with a paper towel lightly soaked in oil, and heat until warm.
  7. 7
    Scoop roughly 3 tbsp of batter into the pan, swirl to form a thin ring around the edge, and cover.
  8. 8
    Cook for 30 seconds for savory fillings, 45 seconds for sweet fillings, or up to 1.5 minutes for whipped‑cream fillings.
  9. 9
    Uncover, add about 1 tbsp of your chosen filling (or ½ tbsp for salty fillings) and spread over half of the pancake.
  10. 10
    Cover again and bake for another 45 seconds (savory) or 30 seconds (sweet).
  11. 11
    Fold the pancake in half, let it cool slightly, and serve immediately.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Cool sugar‑water mixture before adding yeast

Ensure the melted brown sugar and hot water have cooled to room temperature before stirring in the yeast.

Fold in leavening mixture after fermentation

Combine the baking soda, baking powder, and water, then fold this into the batter only after the one‑hour ferment.

Swirl batter to form a thin ring

When scooping roughly 3 tbsp of batter, swirl it in the pan.

Add filling before the second cover

Place the chosen filling on the pancake, then cover again and cook the indicated additional time.

Tags

BreakfastSnackChineseStreet Food

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Cooking context

45 min estimated total time for 8 servings.

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Frequently asked questions

How long does it take to make Sichuan Street Pancakes (Danhonggao)?
About 45 minutes in total: 30 minutes of prep and 15 minutes of cooking.
How many servings does this Sichuan Street Pancakes (Danhonggao) recipe make?
This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Sichuan Street Pancakes (Danhonggao) recipe come from?
It was shared by Chinese Cooking Demystified on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.