POTATO PANCAKES

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.

Ingredients

[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

Seasoning

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.

RICE AND VEGE PANCAKE

Have leftover rice to clear off but not enough to make a plate of fried rice?   No worry, this recipe may be able to solve the problem. Mix a batter with it together with some shredded vegetables and eggs.  You get to enjoy some lovely rice/vege pancakes for breakfast or light lunch.  I believe kids would love it too with some mayonnaise.

Recipe inspired from this youtube video.  Slightly modified the recipe as I have added some French beans and seasoning.

Ingredients

[makes about 5-6 pieces]

2-3 eggs

about 1 small bowl cooked rice

1 tbsp plain flour

1/2 tsp salt 

1/4 - 1/2 tsp chicken granules

dash of pepper

50 gm shredded red carrot

6-8 French beans - thinly sliced

1 stalk spring onions - chopped

some sweet chilli sauce and mayonnaise

1. Break eggs in a big bowl, add in cooked rice.  Mix to coat with eggs.
2. Add in plain flour, salt, pepper and stock granules.  Mix well.
3. Add in carrots, French beans and spring onions.  Mix into a batter.
4. Heat a non stick pan or skillet over medium heat.  Add in some oil.  Scoop a small ladle of batter onto pan, spread out evenly into a round shape.  Cover and fry until the edges are a little brown and firm.  Flip over to fry the other side until edges are brown or crispy.
5. Dish up on serving plate.  Finish frying the remaining batter.
6. Serve pancakes with mayonnaise and chilli sauce. 
   
   

TASTY SAVOURY PANCAKES

This savoury pancake recipe is from Amy Beh.  It was published many, many years ago in the newspapers and I had kept the cutting since then.   I love savoury pancakes more than the sweet ones. 

These pancakes can be served as a light lunch and it is tasty and delicious.  It is crispy at the edges but soft, chewy and moist. 

Though, I have been preparing this pancake for many times but have yet to share them here.  Anyway, I am sharing the recipe of Amy Beh here with some adjustments to the portion.  It is a versatile recipe where you can mix and match or substitute some the ingredients lest at times you may not have all the ingredients in hand.  Most important is the seasoning. 

This portion is enough to make 4 pieces pancakes [16 cm diameter].

Ingredients

[serves 3-4]

80 gm French beans - finely sliced

60 gm carrot - finely chopped

80 gm fresh sweet corn kernels [omit, add chopped prawns]

200 gm self-raising flour

300-350 ml UHT milk

2 eggs

2 tbsp melted butter or corn oil

Seasoning

1 tsp each of salt and pepper

2 tsp chicken stock granules or dash of msg

1. Sift flour in a bowl or container, pour in milk.  Beat in the eggs and add melted butter or corn oil.  Mix.
2. Add in the remaining ingredients and seasoning.
3. Mix into a thick batter.  Divide into 4 equal portions [can make smaller pancakes using any size ladle you have]. 
4. Lightly greased a non stick pan with oil.  Pour in one portion, cover to cook for 1-2 minutes over medium low heat.  Remove cover, flip over to fry the other side.  Cover to cook for 1 minute or until the edges are a litte crispy. 
5. Remove to serving platter.  Serve hot or warm with sweet chilli sauce.
6. Finish the same with the remaining batter.
   
   
   
   
   

PANDAN PANCAKE

Tired of having rice or noodles?  These aromatic pancakes would be a good substitute for a light lunch or snack during the weekend.  

An easy to follow pancake recipe and the outcome is satisfactory looking at the numerous holes in the pancake.  These pancakes are soft, moist and spongy.  They are not too sweet and good to serve with honey or jam or pandan kaya.  I have some with freshly grated white coconut [with a pinch of salt] and some with ground peanuts.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]

Ingredients

[makes 10 pieces]

110 gm superfine flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 egg

2 tbsp sugar

1 1/2 tbsp oil

4-5 blades pandan leaves

190 ml milk

1. Blend pandan leaves with milk and strain for juice.  Set aside.
2. Sift flour, baking powder and baking soda in a bowl.  Add in salt, mix well.
3. In a mixing bowl, beat eggs and sugar with a hand whisk until sugar dissolves.  Add in pandan milk and oil.  Mix well.
4. Fold in the dry flour ingredients [step 2].  Mix well until no lumps.  Rest for 10 minutes.
5. Heat a non-stick pan.  Scoop a small ladle of batter and gently spread it into a circle to form a thin layer. 
6. Cover with lid and fry over low heat until the air holes appear.  DO NOT FLIP.  Remove and repeat the same for the remaining batter.
7. Serve pancakes with jam, honey or pandan kaya.
   
   
   

Note: you can sprinkle some ground toasted peanuts and sesame seeds onto pancake once the air holes appear and fold pancake into half moon shape.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray