Healthy Street Eats / Singapore

Singapore Oyster Pancake


The Batter

100g plain flour

50g self raising flour

110g rice flour

1 tbsp corn flour

1 tsp baking powder

1 tsp vegetable oil

Pinch of sea salt & white pepper

300–400ml water

The Fillings

50g minced pork

sea salt & pepper to season the minced pork

½ tsp sesame oil

6–10 fresh oysters (meat only)

1–2 tbsp sodium bicarbonate, for cleaning the oysters

1 stalk celery

Small handful coriander

50g toasted peanuts


Rub the sodium bicarbonate around the oysters to clean well. Allow them to sit in the sodium bicarbonate for 15 minutes before then rinse under cold water and then drying on clean kitchen paper.

Season the minced pork with a pinch of sea salt, pepper and sesame oil.

Finely dice the celery and finely chop the coriander. Toast the peanuts in a dry pan if they are not already toasted.

The Batter

Apart from the water, place all ‘The Batter’ ingredients together in a large mixing bowl and mix well with a whisk. Start to gradually add the water to the batter and whisk together. Add enough water into the batter to make a ‘porridge like’ consistency.


Once the batter and all the fillings have been prepared, heat a cast iron or thick, non-stick frying pan to a medium-high heat and add a little vegetable oil or avocado oil to the pan. Once hot, pour roughly ⅔ ladle of batter into the centre of the pan and allow to sizzle slightly to cook the base of the pancake. Then start to layer 1 tsp minced meat, 1 oyster, some celery and coriander and the peanuts into the pancake. Lastly, cover the filling with another ⅓ ladle of batter and allow to continue cooking until the pancake is at least half cooked through before then flipping the pancake over to cook the other side. Cook through for a further 2–3 minutes until golden brown on both sides. Repeat with the rest of the mix or filling.