Green shallot pancake
Discover the perfect blend of flavors with our Green Shallot Pancake recipe! Combining soy sauce, sugar, eggs, fresh shallots, white wheat flour, and peanut oil, this savory pancake is a delicious twist on classic ingredients. Quick and easy to make, it's the perfect appetizer or side dish for any meal. Try it today and elevate your culinary skills!
- 26 May 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Green shallot pancakes are a delicious fusion of fluffy texture and savory flavor, perfect for breakfast or a quick snack. Combining simple ingredients like eggs, soy sauce, and fresh shallots, this recipe is both easy to follow and intensely satisfying.
Ingredients:
Instructions:
- Shallots: Peel and finely chop the shallots.
- Eggs: Crack the eggs into a medium-sized bowl and beat them until well combined.
- Mix Wet Ingredients: In the bowl with the beaten eggs, add the soy sauce and sugar. Stir until the sugar is fully dissolved and the mixture is well blended.
- Add Dry Ingredients: Gradually whisk in the all-purpose white wheat flour until you have a smooth, lump-free batter.
- Gently fold the chopped shallots into the batter, ensuring an even distribution.
- Preheat a large non-stick frying pan over medium heat.
- Add 1 tbsp of peanut oil and swirl it around to coat the bottom evenly.
- Pour Batter: Pour or ladle the batter into the pan, spreading it out to form a large, thin pancake.
- Cook: Cook the pancake for about 3-4 minutes on one side or until the edges start to turn golden brown and the surface starts to set.
- Flip: Carefully flip the pancake using a wide spatula and cook the other side for another 2-3 minutes or until golden brown and fully cooked through.
- Once cooked, transfer the pancake to a serving plate.
- Slice into wedges or desired pieces and serve immediately.
Tips:
- Ensure the shallots are finely chopped to distribute the flavor evenly throughout the batter.
- Beat the eggs well to incorporate air, which will make the pancakes fluffier.
- Mix the soy sauce and sugar thoroughly to ensure an even blend of savory and sweet flavors.
- Use a non-stick skillet to avoid the pancakes sticking and breaking apart.
- Cook on a medium heat to avoid burning the outer layer while ensuring the inner part is thoroughly cooked.
- Allow the pancakes to rest for a minute after cooking, which helps to set their texture and makes them easier to handle.
Once your green shallot pancakes are golden and fragrant, they're ready to be enjoyed. Serve them hot, perhaps with a side of soy sauce or your favorite dipping sauce. These pancakes are not only nutritious but also incredibly flavorful, sure to become a new favorite in your culinary repertoire.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 1.65g | 4% |
| Sugar 12g | 12% |
| Fat | |
| Fat 8g | 9% |
| Saturated 1.85g | 6% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 130mg | 24% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.38ug | 16% |
| Vitamin C 6mg | 7% |
| Vitamin E 0.98mg | 7% |
| Vitamin K 0.59ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 230mg | 7% |
| Selenium, Se 13ug | 23% |
| Sodium, Na 460mg | 31% |
| Zinc, Zn 0.75mg | 7% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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