Cantonese-style Vegetable Pancakes

Ingredients

In this Cantonese adaptation of Uttapam, we have made a few modifications to suit the Cantonese cuisine. Instead of using traditional Indian spices like cumin and turmeric, we have incorporated Cantonese flavors by using ingredients such as soy sauce, sesame oil, and Chinese five-spice powder. Additionally, we have included a variety of Cantonese vegetables like bok choy and water chestnuts to enhance the flavor profile. We alse have the original recipe for Uttapam, so you can check it out.

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 cup (150g) finely chopped mixed vegetables (carrots, bell peppers, scallions, bok choy, water chestnuts) 1 cup (150g) finely chopped mixed vegetables (carrots, bell peppers, scallions, bok choy, water chestnuts)
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 36g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, all-purpose flour, cornstarch, baking powder, and salt.
2. 2.
   Gradually add water to the dry ingredients, stirring continuously to form a smooth batter.
3. 3.
   Add soy sauce, sesame oil, and Chinese five-spice powder to the batter and mix well.
4. 4.
   Fold in the finely chopped mixed vegetables until evenly distributed.
5. 5.
   Heat a non-stick griddle or frying pan over medium heat and lightly grease with vegetable oil.
6. 6.
   Pour a ladleful of the batter onto the griddle and spread it into a circular shape.
7. 7.
   Cook the pancake for 2-3 minutes on each side until golden brown and crispy.
8. 8.
   Repeat the process with the remaining batter and vegetables.
9. 9.
   Serve the Cantonese-style Vegetable Pancakes hot with soy sauce or chili sauce for dipping.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother batter.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For extra crispiness, you can add a drizzle of vegetable oil around the edges of the pancake while cooking.
• Experiment with different vegetable combinations to suit your taste preferences.
• Serve the pancakes with a side of stir-fried vegetables or a light salad for a complete meal.

Serving advice

Serve the Cantonese-style Vegetable Pancakes hot as a main dish for breakfast, brunch, or a light lunch. They can be enjoyed on their own or with a side of soy sauce or chili sauce for dipping.

Presentation advice

Arrange the Cantonese-style Vegetable Pancakes on a platter, garnished with fresh scallions or cilantro leaves for an appealing presentation. Serve them alongside a small bowl of soy sauce or chili sauce for dipping.