Craving a unique and savory breakfast or snack? Look no further than these crispy, sauce-flavored pancakes – a delightful twist on a classic Chinese street food. Imagine the satisfying crunch of perfectly browned pancakes, generously coated in a fragrant and slightly sweet sauce, a symphony of textures and flavors that will tantalize your taste buds. Forget bland breakfast fare; this recipe offers a vibrant culinary adventure, bringing the bustling energy of a Chinese street market to your kitchen.
These aren't your average pancakes; we're diving into a world of savory goodness with a homemade sauce that elevates the entire experience. From the preparation of the perfectly pliable dough to the art of achieving that ideal crispy texture, every step is crucial. Ready to embark on this delicious journey? Let's get started with the step-by-step guide below.
Tools Needed
- Frying pan
- Mixing bowl
- Rolling pin
Ingredients
- Flour: 500 grams
- Salt: 1 tablespoon
- Hot water: 125 grams
- Cold water: 125 grams
- Cooking oil: 20 grams
- Sauce (recipe below)
- Minced garlic
- Chopped onions
- Chili paste (optional)
- Sesame seeds
- Chopped scallions
Step-by-Step Instructions
Step 1. Preparing the Dough and Sauce
- Mix a tablespoon of salt into 500 grams of flour.
- Mix 125 grams of hot water with half of the flour.
- Mix 125 grams of cold water with the other half of the flour.
- Add 20 grams of cooking oil and knead into a slightly soft dough.
- Cover and let the dough rest for an hour.
- Prepare the sauce (see screen for recipe; add chili paste if desired). Stir thoroughly and set aside.
- In a pan, sauté minced garlic and chopped onions until fragrant.
- Add the prepared sauce and stir well. Cook over medium-low heat until thickened.
- Let the sauce cool.
Step 2. Shaping and Preparing the Pancakes
- Knead the dough evenly and divide it into three portions. Knead each portion thoroughly.
- Roll each portion into a large circle.
- Mix flour and oil to create an oil paste. Spread a thin layer on each circle, flatten, make a cut, and roll it up.
- Press down to flatten the rolled dough into larger-than-pan pancakes. Create folds for texture.
Step 3. Cooking and Serving the Pancakes
- Brush the surface with oil. Pan-fry over low heat until the bottom is golden, then flip and fry the other side.
Step 4. Finishing Touches
- Brush on the prepared sauce, sprinkle with sesame seeds and chopped scallions. Slice and enjoy!
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Making these pancakes at home is better than street versions.
- Omit chili paste if making for children.
Nutrition
- Calories: approximately 2200-2500
- Fat: 20-35g
- Carbs: 400-450g
- Protein: 25-30g
FAQs
1. Can I use a different type of flour?
While all-purpose flour works best, you can experiment with a blend of all-purpose and wheat flour for a slightly chewier pancake. Avoid using only whole wheat flour, as it can make the pancakes too dense.
2. How do I store leftover pancakes?
Store leftover pancakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving.
3. What kind of sauce can I substitute?
While the recipe uses a specific sauce, you could experiment with other savory sauces like teriyaki, hoisin, or even a simple soy sauce-based mixture. Adjust sweetness and saltiness to your preference.
So there you have it – a delicious and authentic taste of Chinese street food, crafted right in your own kitchen. These crispy, sauce-flavored pancakes are a guaranteed crowd-pleaser, perfect for breakfast, brunch, or a satisfying snack any time of day. Enjoy the delightful crunch and savory flavors, and don't hesitate to experiment with different sauces and toppings to create your own unique variations!