Traditional Taiwanese Stuffed Pancake, known as Mai-A-Jian in Taiwan, is an old-fashioned pan-fried snack made with a soft, lightly fermented batter and a variety of sweet or savory fillings.
The pancake is cooked in a frying pan until golden, filled while the surface is still slightly soft, then folded in half before serving. Peanut and sugar are a classic option, but Mai-A-Jian can also be filled with chocolate, black sesame, red bean, cream, or other fillings depending on personal preference.
Unlike a typical American pancake, Mai-A-Jian is thicker, filled, and folded, with a lightly crisp exterior and a soft, chewy interior. This recipe demonstrates both peanut and chocolate versions, and it can be made completely on the stovetop without a pancake maker.
Traditional Taiwanese Stuffed Pancake (Mai-A-Jian)
A traditional Taiwanese pan-fried stuffed pancake with a lightly crisp exterior and a soft, chewy interior. Mai-A-Jian can be made with many different fillings, and this recipe includes peanut and chocolate variations.
Equipment
- Mixing bowl
- Kitchen scale
- 15cm nonstick frying pan
Ingredients
For the Pancake Batter
- 200 g cake flour
- 5 g instant yeast
- 20 g sugar
- 1 large egg
- 250 g milk
- 3 tbsp vegetable oil
Filling Option 1: Peanut
- 2 tbsp peanut powder
- 1 tbsp sugar
Filling Option 2: Chocolate
- Chocolate, broken into small pieces as needed
- Unsweetened cocoa powder as needed
Instructions
- Prepare the batter. Add 200g cake flour, 5g instant yeast, and 20g sugar to a mixing bowl. Mix briefly to combine.
- Add 1 egg and stir until partially combined.
- Gradually add 250g milk in 2 to 3 additions, mixing well after each addition. Adding the milk gradually makes it easier to create a smooth batter.
- Once the batter is smooth, add 3 tbsp vegetable oil and mix again until well combined. Cover or set aside and let the batter rest for 30 minutes.
- While the batter rests, prepare the peanut filling. Mix 2 tbsp peanut powder with 1 tbsp sugar until evenly combined. Set aside.
- After 30 minutes, heat a small 15cm nonstick frying pan over low heat. Pour in enough batter to cover the bottom of the pan, then gently swirl the pan so the batter spreads into an even layer. Add a little more batter if needed, but keep the pancake moderately thick rather than making it too thin. Cook for about 30 seconds.
- While the surface is still slightly tacky, sprinkle a thin, even layer of the peanut filling over the batter. Continue cooking over low heat for about 1 minute.
- Check the bottom of the pancake. When it is golden brown and the surface is no longer wet or sticky, fold the pancake in half and remove it from the pan.
- For a chocolate version, place small pieces of chocolate evenly over the batter while the surface is still slightly tacky. Sprinkle a little unsweetened cocoa powder over the chocolate for a richer flavor, then continue cooking as above.
- Cut the finished pancake in half before serving, if desired. Serve warm and enjoy.
Video
Notes
Nutrition is estimated for one pancake without filling. Actual calories will vary depending on the filling and amount used.
Cooking & Storage Tips
- The filling can be adjusted to your taste. If peanut powder is unavailable, peanut butter can be used instead. Adjust the sweetness according to your preference.
- For extra buttery flavor, lightly grease the pan with a small amount of butter before adding the batter. This step is optional when using a nonstick pan, since the batter already contains vegetable oil.
- Some people cover the pan while cooking to help the pancake cook through more evenly. This is optional. With steady low heat, it can also be cooked uncovered.
- Keep the heat low throughout cooking. High heat may brown the bottom too quickly before the center is fully cooked.
- Add the filling while the surface is still slightly tacky so it can adhere to the batter more easily.
- The amount of batter may vary depending on the size of your frying pan. Aim for a layer thick enough to stay soft and fluffy inside, but not so thick that it becomes difficult to cook through or fold.
Tools & equipment you may need
Nonstick rying pan
Kitchen Scale
Last Updated on 2026-10-03