Category Archives: Pancake

Potato Pancake

Ingredients:

3 medium potatoes (grated into shreds)

egg 1

green part of 1 spring onion

1/4 onion (grated into paste)

1/2 tsp salt

1/2 tsp black pepper

1/4 cup flour

1 tsp oil

 

  1. Place Potato shreds into a big bowl. Leave them there for a while and pour the potato water out.
  2. Beat in 1 egg, add in onion paste and chopped spring onion green. Mix a bit.
  3. Add in flour, salt and pepper. Give it a good stir.
  4. Add in oil. Mix well.
  5. Heat a pan on stove. Brush pan with oil. You can make big pancake or small ones. Just scoop batter and drop into the pan. Use the back of a spoon to flatten the batter. Flip it when the downside turns golden brown and fry the other side.

Very easy and quick.

Soufflé Pancake Recipe

My husband got up very late almost every morning except there is a meeting he needs to attend to or some stuff he needs to handle with. If I want him to get up early, I usually tell him  that I will make him a good breakfast on the night before. (He likes to have bread in the morning, so I only make him breakfast occasionally. He thinks that I cook lunch and dinner almost everyday, it’s already tiring to me so he can handle breakfast by himself). Last night, I told him that I would make him this soufflé pancake and he should get up earlier than before. Guess what happened today. I overslept too. 🙂 But I still decided to cook him this pancake since I already promised him.

I always wanted to try this fluffy pancake before. Yet, there is one big problem for me is that this recipe requires whipping egg white. Whipping egg white or cream is nightmare to me. I almost failed every time. On the bright side, whipping egg white is relatively not that hard.

1. Divide 1 egg yolk and 1 egg white. Put egg white aside for later use.

2. Whip egg yolk till the color becomes lighter. Then add in 1 tsp white sugar. Blend till fully combined.

3. Sieve in 20g flour. You can add in 2 or 3 times. Make sure there is no flour lump.

4. Whip egg white. You can use a electric mixture. I just used my hands. When the color becomes white and bubbles show up, add in 1 tsp sugar. Keep whipping, when many small bubbles appear, add another 1 tsp sugar. Whip till stiff hook forms.

5. Mix egg white with batter together.

6. Heat a pan. Brush a little oil. Turn to low heat during the whole frying process. Scoop batter and drop into pan. Cover the lid for 3 mins. Then flip over and fry for another 3 mins.

Serve with honey, butter, jam, and plain yogurt or whatever you like.

My husband loved them very very much. I just left to the kitchen for about 2 mins, when I came back to the dining table, he already finished all of them. 🙂

Kimchi Pancake

Ingredients:

1/2 cup chopped kimchi

1 small chopped onion

1 1/2 tbsp kimchi juice

1/2 tsp salt

1 tsp sugar

1/8 cup water

1/2 cup flour

Put all ingredients into a bowl. Mix them very well.

Heat a pan. Add in a little more oil than usual. When the oil is hot, put the kimchi batter in.

Use a spoon or spatula to flatten the pancake.

When the bottom turns golden and crispy, gently flip the pancake over. Fry the other side till golden and crispy.

Finally, fry each side for another 30 seconds. Cut into pieces and serve.

Improved Spring Onion Pancake Recipe

I was born and grew up in Northern part of China, where the main food of every meal is almost all made from flour. My mom may not be a very great cook to deal with different dishes, but she really has something in cooking Chinese wheat flour food. She’s very good at making dumpling, buns, and my favorite all the time – spring onion pancake.

This summer when my husband and I went back to my hometown and spent some time there. My mom cooked spring onion pancake for us.

They are the best spring onion pancake I’ve ever had. Crispy outside but soft, juicy and tasty inside. I really wanted her to open a spring onion pancake store so that other people won’t miss such a delicious food. On the other hand, if she really opens one, I’m afraid I will have too much everyday and the shop will go broke. 🙂

Anyway, I asked my mom how come she can make such nice pancake while mine are hard and plain. She told me the secret is hot water. I used to mix flour with cold water. My mom used 1/3 hot water first then cold water for the rest.

Let dough rest for a while so that flour and water will combine perfectly. Divide dough into several smaller ones. Flatten each of them with rolling pin. Then spread a little oil, salt, black pepper (my mom actually used Sichuan pepper powder) and most importantly chopped spring onion evenly. Roll the thin layer from one end to the other to make it into a roll. Fold one end to the other end. Press with palm gently. Fry in pan till both sides turn golden brown.

Mine are not so nice as my mom’s. But they taste much better than the ones I made before.

Min Chiang Kueh 面煎粿

This is like a Singapore style pancake. Original recipe requires peanuts as filling. Because my husband doesn’t like peanuts, so I used chopped walnuts instead.

Ingredients:

Flour 1 cup

Baking soda 1/2 tsp

Yeast 1/2 tsp

Sugar 2 tablespoon

Egg 1

Water 3/4 cup

Mix all the above ingredients in a bowl. Then cover with plastic wrap and let it rest for 20-30 mins.

For the filling:

Pan-toasted white sesame 1/4 cup

Pan-toasted chopped walnuts 1/2 cup

Sugar 20g

Mix them well in another bowl.

Heat a pan on stove. Grease it with oil. Scoop batter into the pan. Keep low heat. Cover the lid for 3-4 mins.

Sprinkle walnut & sesame filling in it.

Cover the lid for another 2-3 mins.

Use a spatula to fold the pancake from one side to the other and press lightly.

Serve hot.

Quick Breakfast – Pancake

In a bowl, mix 90g flour, 1 tsp baking powder and 1 pinch salt.

Melt 15g butter in another bowl. Add in 20g sugar, 1 egg, 60 ml milk and 1/4 tsp vanilla in order. Add in new ingredient after previous ones mixed well.

Then add dry ingredients into butter bowl 1/3 at a time. Mix till just combine.

Heat a pan. Brush with oil. Scoop one spoonful batter into the pan. When many small bubbles show on the surface, flip it over. Fry till the other side turns golden brown.

Serve with maple syrup.

Buttermilk Pancakes

I found this wonderful recipe: http://amyshealthybaking.com/blog/2015/01/18/the-ultimate-healthy-buttermilk-pancakes/

And I just followed it without doing any change.

Flour 135 g

Baking soda 1 tsp

Baking powder 1/2 tsp

Salt 1/4 tsp

Melted butter  7 g

Egg 1

Vanilla 1 1/2 tsp

Butter milk 1/2 cup

Maple syrup 1 tsp

Plain low-fat yogurt 60g

1. Mix flour, baking powder, baking soda and salt in a bowl.

2. In a mother bowl mix butter, vanilla, egg, butter milk, syrup and yogurt.

3. Combine wet mixture with dry ingredients and stir till just combine.

4. Heat a non-stick pan on the stove with medium or low heat. Drop a spoonful of batter into pan.

5. After around 3 mins or till the bottom side turns golden brown, flip the pancake over and heat for another 2-3 mins.

Serve hot with maple syrup or butter or anything you like.



They taste very soft and fluffy. My husband loves them.

Kimchi Zucchini Pancake

Ingredients:

Chopped Kimchi 150g 

Half Zucchini (chopped into bits)

1 small onion ( chopped into bits)

Flour 100g

Salt 1 tsp

Black pepper 1 tsp

Water 

1 egg
1. In a large bowl mix kimchi, Zucchini and onion. Sprinkle 1 tsp salt.

2. Add in flour and water. Mix evenly. Beat in 1 egg.

3. Add in black pepper. Stir evenly.

4. Heat some oil in the pan. Beat a spoonful batter in the pan. Fry both sides till golden brown.

Chinese Fried Spring Onion Pancake


If you ask me what are the food I miss most in my hometown, fried spring onion is definitely one of them.

It’s not hard to make. But I never make the ones as good as my mom makes.

1. Mix flour with some warm water. Make it a round dough and cover with plastic wrap for around 20 mins to let water and flour mix well. My mom told me I should add in some oil too. Or the pancake will taste a bit dry. Turns out she’s true.

2. Divide dough into several evenly-sized small ones.

3. Use a rolling pin to make small dough big and thin. 

4. Spread oil, salt, black pepper and chopped spring onion on it evenly.


5. Roll it from one end to the other.



6. Roll it up from one end to the other.


7. And use rolling pin to make it a little flatter.


8. Fry in pan till both side golden brown.


I think my mom is right. It taste a bit dry. Maybe I should’ve add fold in some oil in dough.