Here is the chive pancake recipe I hinted to last time! Like I said in my last France post, I will launch a series of French inspired recipes, so I know this Asian-inspired post may come as a surprise. However, when I got home, I was a bit tired of all the French food I had enjoyed while traveling. So, my next few posts will not touch on that French-themed series at all.
In fact, after this, I have a pumpkin pie ice cream post already shot for you, followed by a sweet potato mochi recipe.
That being said, I am currently developing recipes for the French food series, so if there is anything I should try out, tell me and leave a comment below!
As for today’s post, this is a great appetizer or snack that comes together in about 30 minutes. Subtle in flavor, this recipe takes traditional asian ingredients and creates a crispy pancake that satisfies any junk food cravings.
Ingredients
- 2 cups flour
- 1/4 cup vegetable oil
- 1/2 cup lukewarm water
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp roasted sesame seeds
- 1 cup roughly chopped fresh chive
- 1/4 cup vegetable oil (for cooking)
Step 1: Mix all above ingredients until you achieve a uniform ball. Separate the ball into 4 – 6 pieces. (You can make them bigger or smaller depending on your preference) Roll the individual pieces into balls.
Step 2: Take two sheets of wax paper, and put one of the dough balls in between. Using a rolling pin, or a long cup if you do not have one on hand, roll the ball into a thin disc. You want it to be about 1/3 of a centimeter thick. Repeat the process for each of the pancakes. Set the pancake aside, and use extra wax paper in between the pancakes to keep the dough from sticking as you roll the rest of the recipe.
Step 3: Heat up a tablespoon or two of cooking oil in a pan. Use a paper towel to evenly distribute the oil in a thin layer. Add a bit more oil to the pan to make up for what may have been absorbed. The key to crisping up the dough in this recipe is not holding back on the cooking oil here. When the oil is well heated, you can throw a little clump of dough in the pan to see if it sizzles to check this, place the disk in the pan. Be careful to not tear the dough when you separate it from the wax paper.
Step 4: Let the pancake cook off on one side, let the bottom crisp up and turn a spotted golden brown. The dough may puff up a little. When the bottom is done, flip over and repeat the process for the other side. Repeat for the rest of the pancakes.
Step 5: Enjoy! This dish is good with a side of soy/vinegar sauce.
The Glutton Diaries 