Green shallot pancake
Green shallot pancakes are a delightful combination of fluffy eggs and savoury shallots, easy to prepare and perfect for any meal. This quick recipe results in a golden-brown pancake with a satisfying texture and rich flavour.
Cook time 10 min
Prep time 10 min
Ingredients:
2 tbsp soy sauce2 tbsp sugar
3 eggs
6 shallots
1.50 tbsp all-purpose white wheat flour
1 tbsp peanut oil
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.
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.
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.
Green shallot pancake FAQ:
A large non-stick frying pan is recommended to ensure even cooking and easy flipping of the pancake. A diameter of around 12 inches works well.
The pancake is fully cooked when both sides are golden brown and the surface appears set with no wet batter. Cooking times are approximately 3-4 minutes on one side and 2-3 minutes after flipping.
Yes, leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or microwave before serving.
You can use rice flour or whole wheat flour as a substitute, but this may slightly alter the texture and flavor. Ensure the substitution is suitable for your dietary needs.
This recipe contains gluten due to the use of all-purpose flour and is not suitable for a gluten-free diet. It is egg-based, so it's not suitable for vegan diets either.
Cooking 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.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 7g
Carbohydrates 18g
Fiber 1.65g
Sugar 12g
Fat 8g
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