Tag Archives: Pancake

Cake, Chinese, Fruits, Pancake, Uncategorized

Persimmon Pancake

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Autumn is persimmon season, yet I haven’t tried persimmon before. Last Sunday when my husband and I were shopping in a Chinese supermarket, we found persimmons on the shelf. My husband was also very curious about them. So we bought 1 box of persimmons.

Persimmons taste very sweet but also with a bit astringent. So I was thinking maybe I could use them to make something sweet but at the same time to reduce the astringent taste.

1, Choose soft persimmons. As a Chinese saying goes “挑软柿子捏” which means to pick the soft persimmons as they are rotten and sweeter. But now in Chinese soft persimmon means someone who is a pushover.

2, Put persimmons in a bowl, pour hot water over them. This is to make the peeling process easier.

3, Remove the stem and peel and put persimmons in blender to blend them into paste.

4, In a big bowl, add in persimmon paste. Stir evenly.

5, Add in flour. Keep stirring while adding flour until it can be kneaded into a dough. I actually add in some sticky rice flour, so the ratio is close to sticky rice flour: plain flour= 1:3. No water is needed. I didn’t add in any sugar either, cos the persimmons are sweet enough. As I was going to use red bean paste as the filling, so I didn’t want my pancakes to be too sweet.

6, Let the dough rest for 20 mins. And then divide it into small doughs. My small doughs are about 60-70g, and the red bean paste filling for each one is about 40g.

7, Make dough flat and put the filling in the center. Wrap it up and roll into round shape. Press gentlely.

8, Heat a pan, brush it with oil. Fry the flat dough till both sides turn golden brown.

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Cake, Pancake

Min Chiang Kueh (Apam Pancakes/ 面煎粿/曼煎糕)

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Ingredients:

Flour 1 cup

Baking soda 1/2 tsp

Instant 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 30-40 mins.

For the filling:

Pan-toasted white sesame 1/4 cup

ground peanut 1/2 cup

Sugar 20g

Mix them well in another bowl.

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

2, Sprinkle   ground peanut & sesame filling in it.

3, Cover the lid for another 2-3 mins.

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

I also made one with red bean paste filling.

Pancake, Potato

Potato Pancake

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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.

Breakfast, Cake, Pancake, Uncategorized

Soufflé Pancake Recipe

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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. 🙂

Potato, Quick recipe

Sweet Potato Snack

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A quick and easy snack with only 3 ingredients:

1 small sweet potato ( chopped into small dice)

1/4 – 1/2 cup flour

Around 1/4 cup water

1. Cut 1 small sweet potato into small dice. The smaller they are, it will be easier for them to be cooked.

2. Place sweet potato into a bowl. Add in 1/4 cup flour (maybe a little more).

3. Pour in water. Just to let sweet potato be coated with batter.

4. Brush pan with oil. Add spoonful batter into the pan. Fry till both sides turn golden brown.

If you want it to taste more sweet, you can add extra sugar. Just because my sweet potato is sweet enough to me, so I skip the sugar.

Don’t cut the sweet potato into big pieces. You don’t want your snack taste burnt with sweet potato is still raw and hard.

Pancake

Kimchi Pancake

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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.

Chinese, Pancake

Improved Spring Onion Pancake Recipe

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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.

Breakfast, Pancake

Min Chiang Kueh 面煎粿

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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.

Pork, Uncategorized

Meigan Cai Pork Pancake

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The other day when I was shopping for cooking ingredients in the supermarket, I found Meigan cai at the dry goods shelf. It is quite new to me, since I only know one dish about it is Pork with Meigan Cai (Meicai Kou Rou). I’m very willing to try new ingredients when cooking. That’s also why I spend a lot of time in supermarket and I love to go to supermarket to hunt for different kinds of ingredients.

I bought one pack of Meigan Cai. And the second day I decided to make Meigan Cai Pork Pancake.

Prepare dough with flour, water and yeast. Cover the dough ball with plastic wrap and let it rise for 2 hrs.

Meigan Cai is cover with salt. So I rinsed it under water till no salt left on surface. Then soak them in water for 30 mins. Change water once or twice.

Minced pork was also bought from supermarket. 🙂

Chop minced pork with a little ginger, 1 stalk of spring onion and Meigan Cai till fully mixed. I tried only chop ginger and spring onion then stir with pork before. But it didn’t turn out good. Cause the filling won’t cling together and taste not good.

Add in 1 1/2 tsp light soy sauce, 1 tsp oyster sauce, 1 1/2 tsp sugar, 1 tsp oil, 1 tsp sesame oil and 1/2 tsp white pepper powder. Stir with chopsticks evenly.

Divide dough ball into several small ones. Use rolling pin to make it thinner. Place pork filling in the middle. Pinch the edges. Let them rest for 10 mins before frying.

Brush oil in the pan. Place pancakes in. Fry two sides till golden brown. Pour in water reaches half height of the pancakes. Cover the lid and turn to medium heat. Fry for 3-5 mins for each side. Then remove the lid and wait till the water dries up.

Serve hot.