Asian Oven Pancake

Asian Oven Pancake

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4

Asian Oven Pancake is a delicious take on traditional Asian cuisine with stir fried vegetables coated in teriyaki sauce and served over a puffy, oven baked pancake.


  • 1/3 cup water
  • 2 tablespoons butter
  • 1/2 cup Bisquick
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1/ cup sliced celery
  • 1/2 cup sliced carrot
  • 1/3 cup red bell pepper strips
  • 1/2 cup bean sprouts
  • 1/3 cup sliced mushrooms
  • 2 green onions, sliced
  • 8 ounces bamboo shoots, drained
  • 1 clove garlic
  • 1/4 cup thick teriyaki sauce
  • 1/4 cup cashew halves


  1. Bring water and butter to a boil in a pan. Reduce heat and add Bisquick and stir quickly until a ball forms. Set aside.
  2. Begin adding eggs, one at a time, and beating to glaze dough.
  3. Press into heavily greased pie plate and bake at 400 degrees Fahrenheit for 20-25 minutes.
  4. While pancake is cooking, begin frying vegetables in a large skillet with oil. Add celery, carrot, and bell pepper first. Then, after 2 minutes, add bean sprouts, mushrooms, onions, bamboo shoots, and minced garlic.
  5. When tender, mix in teriyaki sauce. Spoon over pancake and top with cashews before serving.