One BIG pancake with LOTS of stuff in it.
Shrimp and Scallion Pancakes
From Serious Eats
2 Garlic cloves, minced
3/4 t. Salt
3/4 C. Water
2 Eggs, beaten
1 T. Sesame Oil
3/4 C. All-Purpose Flour
1 bunch Scallion, thinly sliced
1/2 Red Bell Pepper, stemmed, seeded, and thinly sliced
1/2 lb. medium Shrimp, peeled and halved lengthwise
1/4 C. Canola Oil
Whisk together the garlic, salt, water, eggs, and sesame oil. Add the flour and whisk until it forms a smooth batter. Fold in the scallions, bell pepper, and shrimp.
Use a pan about the size of the pancakes you want to make. To make two large pancakes, pour half the canola oil into pan over medium-high heat. When hot, pour in half the batter and spread evenly across the skillet. Cook for 2 - 3 minutes per side, or until nicely browned. Note that it is very helpful to have a big spatula to flip the pancake over. Repeat with the rest of the oil and batter.
My pancakes turned out a little on the dry side so I served with soy sauce - I'd love to hear any other ideas you might have for other toppings!