Chiuchow-style Pancakes

Ingredients

In this Chiuchow-style adaptation, the traditional American pancake is transformed into a savory dish by incorporating Chiuchow flavors and ingredients. The batter is made with rice flour and wheat flour instead of the usual all-purpose flour, giving the pancakes a chewier texture. Additionally, the filling is a mixture of minced pork, dried shrimp, mushrooms, and Chinese chives, adding a distinct umami taste to the dish. We alse have the original recipe for Pancake, so you can check it out.

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) wheat flour 1/2 cup (60g) wheat flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (30g) dried shrimp, soaked and finely chopped 1/4 cup (30g) dried shrimp, soaked and finely chopped
• 1/4 cup (30g) dried mushrooms, soaked and finely chopped 1/4 cup (30g) dried mushrooms, soaked and finely chopped
• 1/2 cup (60g) minced pork 1/2 cup (60g) minced pork
• 1/4 cup (30g) Chinese chives, finely chopped 1/4 cup (30g) Chinese chives, finely chopped
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, wheat flour, salt, soy sauce, and water. Stir until a smooth batter forms.
2. 2.
   In a separate bowl, mix together the chopped dried shrimp, dried mushrooms, minced pork, and Chinese chives.
3. 3.
   Heat a small amount of vegetable oil in a non-stick pan over medium heat.
4. 4.
   Pour a ladleful of the pancake batter into the pan and spread it evenly to form a thin pancake.
5. 5.
   Cook for a few minutes until the edges start to crisp up.
6. 6.
   Spoon a generous amount of the filling mixture onto one half of the pancake.
7. 7.
   Fold the other half of the pancake over the filling to create a half-moon shape.
8. 8.
   Press down gently to seal the edges.
9. 9.
   Cook for a few more minutes until the pancake is golden brown and crispy.
10. 10.
    Flip the pancake and cook the other side until golden brown.
11. 11.
    Repeat the process with the remaining batter and filling mixture.
12. 12.
    Serve the Chiuchow-style Pancakes hot with soy sauce or chili sauce for dipping.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in water before chopping them to soften their texture and remove excess saltiness.

Tips & Tricks

• For a vegetarian version, replace the minced pork with crumbled tofu or diced mushrooms.
• Experiment with different fillings such as shrimp, chicken, or vegetables to suit your taste preferences.
• Adjust the thickness of the pancakes by adding more or less water to the batter.
• Serve the pancakes with a side of pickled vegetables or a fresh salad for a refreshing contrast.
• Make a larger batch of pancakes and freeze the leftovers for a quick and convenient meal option.

Serving advice

Serve the Chiuchow-style Pancakes as a main dish for breakfast, lunch, or dinner. Accompany them with a dipping sauce made from soy sauce, vinegar, and a touch of chili oil for an extra kick of flavor.

Presentation advice

Arrange the Chiuchow-style Pancakes on a platter, garnished with a sprinkle of chopped Chinese chives or green onions. Serve them alongside a small bowl of dipping sauce and a side of pickled vegetables for an appetizing and visually appealing presentation.