In North America, pancakes are usually served at breakfast with toppings and sides. In oriental cuisine, pancakes are usually served as a main course at lunch and dinner without any topping or side item but with plenty of savory ingredients inside the pancake itself. I like the ease of making North American pancakes. I also enjoy the aromatic flavor and rich texture of oriental pancakes. To draw the best from the west and the east, and to make sure I complete the whole task within 20 minutes, I came up with the following easy and fast recipe:
– About 4 ounces of (1/2 cup) of shelled prawns
– About 2 cups of all-purpose flour
– 1 egg
– ½ cup to 1 cup of drinking water
– About 5 cloves of garlic
– 4 scallions
– 1 teaspoon of salt
– ½ cup of olive oil
1. In a large bowl, sift together the flour and prawns. Make a well in the center, pour in egg. Add drinking water to mix until smooth. No need for baking powder.
2. Peel off the skin of the garlic, chop lightly, and add into the bowl.
3. Wash the scallions, remove the thin skin, cut off the tips, cut into sections of about 1 inch each, and add into the bowl.
4. Add 1 teaspoon of salt into the bowl. Mix everything thoroughly.
5. Heat a frying pan over medium high heat, add oil. When oil gets hot, pour the mixed batter onto the pan, and make the surface even with a spatula. Cook for about 1 to 2 minutes, flip, and cook until both sides are golden brown.
Serve and eat while the pancake is hot – it is crispy, aromatic, and delicious.
As high school students, we do not have much time to cook, so I developed the recipe in a way that the preparation is easy and fast. That’s why baking power is not used in this recipe. But if you want, you can add baking powder when making the batter – I am sure it will work well too.