Thursday, May 2, 2019


Savoury Pancakes are my favorite option to serve for breakfast or lunch over the weekends.  Usually, I will choose  the ones which are easy, simple and quick to prepare and ingredients are readily available in my kitchen.
This potato pancake is a great choice as I can prepare the portion just enough to serve.
The pancakes are crispy at the edges, the potato and carrots are tender [not totally crispy] at the centre because I prefer a thicker pancake.  A thinner one will be crispy in the centre, too.
[makes 4 pieces, serves 2]
2 medium size potatoes - peeled and shredded
1/2 red carrot  - peeled and shredded
1 stalk spring onions - cut strips
3 - 4 tbsp plain flour
some salt, pepper, 5 spice powder and mushroom stock granules
  1. Place shredded ingredients [except spring onions] in a big bowl.  Add in seasoning, mix well and taste to fine tune.  Add in plain flour, mix well before adding spring onions.
  2. Mix into a thick batter but not dry.
  3. Heat a non stick pan with some oil.  Scoop 1/4 portion of the mixture onto pan.  Spread out evenly.  Fry until the edges are crispy.  Sprinkle some sesame seed on top before flipping over to fry the other side.
  4. Fry until golden and cooked through.  Dish up to serve whole with chilli sauce or mayonnaise or cut into pieces.

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