However, these can be served with just about any filing you so desire, or simply served as a side to be dipped and soaked in sauces. Most recently I had these pancakes with crispy skin duck, beansprouts, cucumber and char sui sauce. This was for my Sister’s birthday where I also made a huge bevy of other foods including gyoza, spring rolls and steamed buns!
It is with great regrets that I am unable to make this recipe using Gluten Free flour – I have tried many times and in many ways yet ultimately it always fails. So this recipe must be made using normal wheat flour. In fact I once spent an entire day trying to make this GF and as you can imagine wasted a lot of GF flour, shallots, time, patience and hope.
What Will I Need?
1 cup plain flour
1/2 cup boiling water
1/2 cup sliced shallots, green part only
1. In a large mixing bowl combine the flour and water and stir together with a spoon until a rough dough has formed.
2. Turn the dough out onto a floured board and knead with the heel of your hand until smooth (about 5-10 minutes)
3. Cover with cling wrap and let sit for at least 30 minutes.
4. Divide the dough into portions – each portion will create a pancake a these can be as large or small as you like.
5. Using a rolling pin, roll out one dough portion until 2-3mm thick and then brush lightly with oil and sprinkle with a small amount of salt.
6. Roll the dough into a long cigar shape and then coil like a rope.
7. Using the rolling pin, roll out once more until 2-3mm thick.
8. Sprinkle with some of the shallots and once again roll into a cigar shape and then coil into a rope.
9. Using the rolling pin, roll out once more until 2-3mm thick, set aside the pancake and repeat with the remaining dough.
10. Heat a small amount of oil in a fry pan over a medium heat and then fry each pancake for 3-4 minutes, flipping the pancakes every 30 seconds, until golden on each side.
11. Serve hot.
|With Lettuce, Tomato, Karaage, and Cream Cheese|