Mango Pancake （芒果班戟）

 

 

 

Mango Pancake

芒果班戟

 

Pancake Ingredients:

1 Egg

80g Cake Flour,sifted

240ml Fresh Milk

16g Butter, melted

20g Icing Sugar

3-4 drops of OrangeFood Colouring, (optional)

2 Mangoes, cut in cubes

Whipped Cream Ingredients:

200ml Whipping Cream

30g Icing Sugar

Making Whipped Cream:

Whip cream and icing sugar together until stiff peak. Refrigerate for later use.

Making Pancake:

1. Whisk together the eggs, icing sugar, milk and food colouring.

2. Slowly add to flour, stirring only until smooth. Blend in melted butter.

3. Sieve the batter and rest for 30 minutes.

4. Cook on a hot, lightly greased (20cm) griddle, using about 1/4 cup of batter for each pancake. Cook until a little dry around the edges, remove the pancake carefully and place it on a big flat plate. (only fry one side)

5. Place one big tbsp of whipped cream in the middle of one (cool) pancake. place mango slices (cubes)on top of the cream, and top up with a tbsp of cream. Wrap the pancake in rectangle shape

Recipe refer to : Jessie-CookingMoments, and 臻妈的美食厨房)

Step by step pics refer to : 简单好

 

 

 

http://li-shuan.blogspot.sg/2013/02/mango-pancake.html

 

 

 

 

 

 

Egg, Ham and Cheese in Pandan Crepe 三色香兰卷

Ingredients:

• 100g Plain flour, shifted
• 3 Eggs
• 150ml Water
• 2-3 Ham, sliced in strips
• 1-2 slice Cheese, cut into strips
• 1/2 teaspoon Pandan Paste
• a pinch of Salt
• 1/2 teaspoon Sugar

How to do it:

1. Stir in water to flour slowly.
2. Add in 1 egg.
3. Add pandan paste to make the batter green.
4. Add in the salt and sugar.
5. Beat egg and set aside
6. Using a non-stick pan, pour in some pandan batter.
7. Let the batter spread into a thin crepe.
8. Turn it over and remove when both sides are cooked.
9. Using the same pan, slowly pour in 1/2 of the beaten egg.
10. Let the egg mixture spread into a thin egg crepe.
11. Turn it over and remove when both sides are cooked.
12. Place the egg on the cooked pandan crepe.
13. Put cheese and ham strips on one side and roll both egg and pancake together.
14. Cut into smaller pieces, hold with food picks and serve.

Note:

• The pandan batter makes about 4 crepes.
• You might need 2-3 eggs, depending on the size of your eggs, to make the same number of egg crepes.

http://wokkingmum.blogspot.sg/2012/02/egg-ham-and-cheese-in-pandan-crepe.html
 

 

Chinese Chives Pancake (Thin)

 

 

70g Plain Flour /

20g Tapioca Flour /

2 tbsp Rice Flour /

2 tsp Corn Flour

1/2 tsp Chicken Stock Granules /

1/4 tsp Salt /

1/4 tsp Pepper

50g Chives (wash and cut) /

225 ml Pipe Water

 

Mix in all the dried ingredients (except for water).

Mix the dried ingredients slowly with water until well combined.

 

Pour in the cut Chives.

Mix thoroughly.

 

Grease slightly the non stock pan with cooking oil. Heat up with high fire.

Before you pour in the batter, lower down the fire to medium and

then pour in one ladle of the batter into the pan.

 

Once you notice some bubble surface, then turn over to the other side

and cook further until both side slightly brown.

This batter yield for 5 pieces only. If you wanted more pieces, then

increase the quantity to double or triple.

 

 

 

http://desirablerecipes.blogspot.sg/search/label/Chinese%20Food

 

 

 

Stuffed chicken floss pancake 青龙包

 

Stuffed chicken floss pancake 青龙包
Recipe source: adapted from My Kitchen Snippets with minor changes
*makes 10pcs

Ingredients 

300g high protein/bread flour
1/4 tsp salt
125ml milk
60ml warm water
1 tbsp sugar
1 tsp instant yeast

Filing- Chicken Floss 
 

Method
1. Mix warm water, sugar and yeast, set aside until frothy
2. Combine bread flour, salt, milk and yeast base in a mixing bowl
3. Knead the dough till smooth and elastic (I use KA mixer for 20mins, speed 3-4)
4. Leave to prove until double in size.
5. Divide the dough into small ball weighted 50g each, rest for another 15mins.
6. Flatten the dough, spoon some chicken floss on it, seal and shape round and rest for another 10mins.
6. Pan fry in a non-stick pan over low heat.
7. Use spatula to flatten the pan cake while frying.
8. Fry till both sides of pan cake turned brown.
 

http://nasilemaklover.blogspot.sg/2012/03/stuffed-chicken-floss-pancake-giveaway.html



 

Noodle Pancake

Noodles Pancake Recipe
2 packs Instant noodles of choice
100gm bacon or sausage
1 small carrot, grated
2 sprigs of spring onion, sliced
4 eggs
2 slices of cheddar cheese, chopped
1 pack of noodle seasonings(from the pack)
Cooking oil or butter

1. Boil a saucepan of water and cook noodles until they just loosen up, no need to be soft. Drain. Snip noodles to shorter lengths (just chop the noodles a few times, or use scissors and snip snip snip)
2. In a pan, fry bacon on medium heat until golden. Dish up.
3. Divide bacon, carrot and spring onions into 2 parts.
4. Combine one piece of noodle with half the bacon, carrots and spring onion. Put in chopped cheese, ½ tsp of seasoning and 2 eggs. Mix it all around.
5. Heat pan and put in oil or butter.
6. Pour the noodle mixture into pan and cook on medium low heat. Cover the lid.
7. When the egg in the middle looks cooked and the sides are golden, flip noodle pancake and cover and cook again until golden.
8. Repeat step 4-7 with the other piece of noodle
9. Serve warm with sweet chili sauce or any other sauces you prefer. I could just eat it like that.

Scotch Pancakes & Caramelised Bananas

Recipe
(originally from Gordon Ramsay, and seen at lifestylefood.com.au*)

* Note: The recipe has already been downsized, so the measurements are different from what is mentioned in the video.

For the Scotch pancakes
- 100g plain flour
- 1 tsp baking powder
- Pinch of salt
- 80ml buttermilk (pour 80ml of whole milk and add 2 tsp fresh lemon juice)
- 50ml cold water
- 2 large eggs, beaten
- Sunflower oil (or any neutral flavoured oil), for frying



1. To make the pancakes, sieve the flour, baking powder and salt into a large mixing bowl and make a well in the middle. Whisk the buttermilk and water together. Pour the eggs into the middle of the well, followed by a good splash of the buttermilk mixture.
* I did everything in my measuring cup, as you can see in the photo.
2. Gradually start to incorporate the flour into the wet ingredients, by whisking from the middle and working your way outwards until you have a thick but smooth paste. Now start to add the rest of the buttermilk mixture, adding just a little at a time and whisking thoroughly between each addition, until you have a smooth and lump free batter.

3. Heat a large heavy based frying pan and add a couple of teaspoons of sunflower oil. Wipe the pan with kitchen paper to grease the base of the pan evenly with oil. Pour a small ladle of the batter into the pan for each pancake. Fry for 1 minute until golden brown underneath, then flip over and cook for a further 45 seconds to 1 minute on the other side (they should puff up). Continue with the rest of the batter, frying in batches of 2-3. Keep the pancakes warm in a low oven.

For the bananas
- 4 large, just ripe bananas, sliced lengthways
- 50g caster sugar
- 50g unsalted butter
- Good splash of rum
- Vanilla ice cream to serve (optional)
- 2 teaspoons water



1. For the bananas, sprinkle the sugar into a heavy based non-stick pan and melt the sugar over a moderate heat. Once the sugar has completely melted, turn the heat to high and cook to a mid-golden brown.

2. Stir in the butter then add the bananas and toss to coat in the caramel. Cook for 1-2 minutes until slightly golden and just tender (check with the tip of a palette knife). Now pour in the rum and flambé, tossing the bananas around the pan. Once the flame subsides, add a splash of water, remove from the heat and stir to loosen the mixture.
* I skipped the flambé part because I didn't want to risk burning my house down (where am I going to live?!). I removed the pan from the fire, added the rum, and then cooked till the alcohol evaporated, then added the water.
3. Serve pancakes with the bananas and vanilla ice cream on top. Drizzle with the caramel sauce from the pan and serve straight away.


http://www.thelittleteochew.com/2012/07/scotch-pancakes-caramelised-bananas.html

Korean Sweet Pancake - Hoddeok

HODDEOK
Yield: 4 pieces
Reference: Lena

Ingredients:
125ml warm water
1tsp instant yeast
1tbsp sugar

1/4 tsp salt
1/2 tbsp vegetable oil
140g all purpose flour

Filling (mix together):
2tbsp soft brown sugar
a dash of cinnamon powder
1tbsp almond nibs (toasted) *recipe asked for chopped walnuts, but I ran out of this, thus the substitution*
Method:
1/ Pour water into a big mixing bowl, then add instant yeast, sugar, salt and vegetable oil and mix together with a hand whisk.
2/ Add in the flour and continue to mix till well incorporated to get a lump of dough.
3/ Leave to proof in a covered bowl for an hour till doubled in volume, then stir the mixture (fret not it will deflate slightly) and let it rest for 10 minutes.
4/ Divide dough into 4 portions (about 75g each piece for me as the total weight was 300g).
5/ Lightly pat each piece of dough with your palm to flatten it, wrap in one tablespoon of the fillings, then seal tightly.
6/ Heat up non-stick pan with one drop of oil, then pan-fry the wrapped dough on one side for about 30 seconds then flip over to pan-fry the other side.
7/ Once flipped over, use spatula to flatten the dough and fry till both sides are golden brown, then cover the pan to cook the dough for another minute.
8/ Remove from pan and serve hot.

 

 

http://jottingsoflife.blogspot.sg/2011/12/korean-sweet-pancake-hoddeok.html

 

 

 

 

 

Roti Jala (Peranakan Lacy Pancakes)

(From Y3K Recipes Issue No.9 – Nov/ Dec 2002)

Copyright of Y Three K Publisher. All rights reserved.

Roti Jala (Peranakan Lacy Pancakes)

Ingredients:
225g superfine flour (sieved)
1/2 tsp salt
1 tsp oil
4 eggs (beaten)
340ml fresh milk or diluted coconut milk from 1 coconut
Ingredients for yellow colouring:
1/2 tsp turmeric powder/ serbuk kunyit
1 tsp water
Ingredient for green colouring:
8 blades pandan leaves (pound and extract juice)

Method:
1. Add salt into the flour. Make a well in the centre. Add in eggs, oil and coconut milk. Mix well with a beater.
2. Add in colouring (yellow or green colour per your desire). Mix into a smooth batter.
3. Strain the batter. Free it from lumps.
4. Cover and let it rest for at least 15-30 minutes.
5. Heat up a non-stick frying pan over low heat. Pour batter (no.4) through a perforated Roti Jala cup onto the pan. Move it in circles to form lacy-patterned pancakes.
6. Fry till cooked (1 minute). Turn to the other side. Fold into half-moon shape or quarters. Repeat process till batter is used up.

 

 

http://y3kfreerecipes.blogspot.sg/search/label/Malaysian%20Food?updated-max=2008-09-23T17:02:00%2B08:00&max-results=20&start=18&by-date=false

 

 

 

 

Chocolate Chip Pancakes

Ingredients:
220 gram flour
1 tbsp baking powder
1 tsp sugar
¼ tsp salt
2 eggs
300ml milk
1 tbsp melted butter

Topping:
Some chocolate chips or chopped chocolate
Bananas – sliced


Method:
1. Mix all the pancakes ingredients together and set it aside to rest for 20 minutes.

2. Set a non-stick pan over medium heat. Brush a bit of butter over the pan. Pour about ¼ cup of batter into the pan. Sprinkle some chocolate chips or chopped chocolate to the top.

3. When bubbles appear on top of the batter, flip the pancake over to the other side. Cook until lightly brown.

4. Serve pancake warm with butter, sliced bananas and some maple syrup.


http://www.mykitchensnippets.com/2012/12/chocolate-chip-pancakes.html

Easy Cabbage & Ham Egg Pancake (Step-by-Step Photos)

Ingredients:
3 frozen prata (I used Fairprice house brand which is smaller and thinner)
¼ - 1/3 cabbage (cut into strips)
2pcs ham (cut into strips)(I used black pepper chicken ham)
1 egg
1 tbsp light soy sauce
Pinch of pepper
Little oil/butter/margarine for frying

Method:
Mix all ingredients (except frozen prata) and set aside. The mixture should be quite “dry”, add more cabbage if you still can see the beaten egg.

Brush a thin layer of oil/butter/margarine on a non-sticky pan (this just need to be done once for the first pancake), add frozen prata (do not thaw) and pan-fry over low heat till semi transparent.
Add cabbage mixture on top.
加入高丽菜等材料在煎饼上。

Using a turner to push any extra beaten egg onto the prata.

Pan-fry over low heat until the side of the prata puffs up.


Turn over and press with a turner.

Pan-fry till the cabbage is cooked (depends on individual preference. I prefer soft cabbage, thus, I fried for longer time).

Serve hot. You may have it plain or eat with your preferred sauce. I served with chili sauce.


http://angelcookbakelove.blogspot.sg/2010/12/easy-cabbage-ham-egg-pancake-step-by.html

Tofu Pancake 豆腐煎饼

Ingredients:
1pc (250g) Japanese Silken Tofu
1 egg
1 handful of dried shrimp (wash and presoak in water)
1 big dried mushroom (wash, presoak in water and sliced)
2 chili padi (bird's eye chili) (chopped)
3 tbsp tapioca flour
5 - 6 tbsp plain flour (approx.)
1 tbsp cooking oil
1 tbsp water from soaking dried shrimp (optional)

Seasonings:
2 tbsp light soy sauce
½ tsp ground pepper
¼ tsp sugar
¼ tsp salt
(The above amount of seasonings is for reference only as I didn't measure by measuring spoon.)
Method:
1) Briefly smash tofu in a bowl with a fork, add the rest of ingredients and seasonings, mix well. The batter should be runny but will not drip immediately if hold up with a ladle. If it's too runny just add more flour, if it's too thick then add more water. Remember to adjust the seasonings accordingly.

2) Heat oil, add a scoop of batter, fry for a while before pressing down lightly with the back of the turner. Pan-fry over medium heat till both sides turn golden brown, drain and remove.


http://angelcookbakelove.blogspot.sg/2010/07/tofu-pancake.html

Malaysian Banana Pancakes with Lemon Coconut Curd

Malaysian Banana Pancakes with Lemon Coconut Curd
Makes approximately 7 pancakes
Ingredients:
For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:
1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve

Method:
1. Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.

2. Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.

3. Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
4. Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
5. For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
6. Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
7. Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
8. Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.



http://rasamalaysia.com/malaysian-banana-pancake-with-lemon-coconut-curd/2/

 

Shanghai Red Bean Pancake

Shanghai Red Bean Pancake

Shanghai Red Bean PancakesMakes 6

Ingredients:
180g all purpose/plain flour
375g water
2 eggs
220g red bean paste (optional: lotus or red date paste)
Oil for frying


Method:

1. Add flour into a mixing bowl. Make a well in the centre; add in water and eggs. Use a hand whisk to mix well.
2. Heat a non-stick pan. Pour approx. 1/2 tsp oil in to pan. Lower the heat and wait for approx. 30 sec for the temperature of the pan to reduce. (Note 1)
3. Pour in batter. Swirl the pan to form a thin pancake skin. Continue to cook on low heat on just one side of the pancake until just cooked/set.
4. Remove from pan. Be careful not to break the pancake skin when transferring it to a plate/chopping board. Let cool. You should have some batter left over after making 6 x 10 inch pancakes. Set aside for sealing later.
5. Spread red bean paste thinly on half of the pancake. Brush edges with left-over batter, fold into half to enclose paste. Seal tightly. Roughly prick pancakes with toothpick/skewer (Note 2).
6. Heat a little oil in non-stick frying pan. Fry both sides of pancakes until golden brown and crispy. Dish out, let cool for 5-10 minutes. Cut into desired shapes.

Notes:

1. Too hot a pan causes the batter to cook fast as soon as it is poured in. When the batter has set, it doesn't allow the extras to be swirled to the sides of the pan, often results in thicker skin. If this is your first time making Shanghai pancakes, try using the first few pancakes to find out the right heat control and the right amount of batter for your frying pan.
2. For air to escape during frying.

 

 

http://saucingaround.blogspot.sg/2008/03/shanghai-red-bean-pancake.html

Peanut Pancake

Peanut pancake

Pancake batter

Ingredients:

130g plain flour

1 small egg

160ml water

25g sugar

1/2 tsp yeast

1/2 tsp bicarbonate of soda

Instruction:

Mix together and leave aside for at least 45-60mins (See that mixture is bubbling, allow to proof longer for best results)

(Increase flour to 150g, sugar to 30g and water to 185ml if you prefer a thicker pancake)

Peanut Spread:

20g peanut coarsely ground

15g sugar (Or adjust according to taste)

Small amount of sesame seed (lightly fry and pound/press)

Instruction:

Mix together for a dry texture

OR

Mix together with some butter for a peanut butter texture

Method:

1. Pour batter into HCP, smooth out to get an even thickness

2. Cook on low heat for 6-8mins

3. Remove from pan, spread some butter and peanuts

4. Fold into half, slice and serve

Note:

- There is no need to flip pan, ensure that top is cooked and/or bottom is brown to liking. I moved the pan to the left then to the right of the stove after every 2 mins to get an even color.

- I usually estimate for the peanut spread, this is the original recipe

Recipe by Pamela Loh, a Munch Ministry member.

http://munchministry.com/recipe/peanut-pancake/