Herb Pancakes
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
4
Description
Herb Pancakes
Ingredients
- Soy Sauce - 2½ teaspoons
- Chopped roasted peanuts - 1 teaspoon
- Ketchup - 1½ teaspoons
- Rice Vinegar - ½ teaspoon
- Chili Garlic Sauce - ¼ teaspoon
- Brown Rice Flour - ¼ cup
- Cornstarch - 2 teaspoons
- Wheat Flour - 2 teaspoons
- Leek - 2 stalks
- Sesame Oil - 4 teaspoons
- Soft tofu - 3.9 oz
- Mushrooms - 7.1 oz
- Large Chicken Eggs - 2 pieces
- Soybean sprouts - 1 cup
- Watercress - 0.7 oz
- Fresh Mint - 0.7 oz
- Basil - 0.7 oz
Step by Step guide
Step 1
To prepare the sauce, mix all the ingredients in a bowl, adding 1 teaspoon of water.
Step 2
To make the pancakes: combine the rice flour, cornstarch, and wheat flour in a bowl. Add 1 cup of water and whisk until the batter is smooth. Stir in 1 teaspoon of leek.
Step 3
Heat 2 teaspoons of oil in a non-stick skillet with a diameter of 24-26 cm over medium-high heat. Pour ¾ cup of batter into the skillet and spread it across the bottom.
Step 4
Reduce the heat to medium. Place half of the tofu and mushrooms on the pancake, drizzle with ¼ cup of beaten eggs. Cover the skillet with a lid and cook for 5 minutes.
Step 5
Remove the lid and distribute half of the soybean sprouts over the filling. Cook for another 3 minutes or until the bottom of the pancake is golden and crispy.
Step 6
To check, gently lift the pancake. Evenly place half of the watercress, mint, basil, and leek on top of the soybean sprouts, fold the pancake in half, and transfer it to a plate. Repeat for the remaining ingredients.
Step 7
Serve with the dipping sauce.
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