The most popular Japanese pancake mix brand is Morinaga, and these are used not only to make pancakes (or lovingly called hot cake – ホットケッキ – in Japanese), but also cakes, bread, and so much more. Since it is not easy to find Morinaga pancake mix outside of Japan, and even when it is available, the price is crazy expensive compared to the more commonly found buttermilk pancake mix from Krusteaz. My experiments to substitute buttermilk pancake mix instead of Morinaga pancake mix has been pretty successful, and one such experiment is to recreate this beloved matcha muffin recipe. If you have a huge back of buttermilk pancake mix sitting pretty in your pantry, give this recipe a try so you get to make something new and fun with it and not just pancakes and waffles.
Kimchi is a really handy item to stock at home, it is refreshingly good as a side dish, or when cook with fried rice, and it is one of the easiest and tastiest Korean pancake you can make. Today I am sharing two recipes with you, a kimchi pancake recipe along with the recipe for tangy dipping sauce that goes really well with the pancake, or any Korean pancake for that matter.
To make the pancake, first mix together all purpose flour, salt, and ice cold water, then add egg, kimchi, and chilies. Since everyone agrees that crispy pancake is better than chewy pancake, the batter needs to be as cold as possible, and to help that, please add 4-5 ice cubes into the batter mix. Fry the pancakes with a non-stick pan or a cast iron skillet, and if you use a 10.25″ cast iron skillet like me, you should get a total of 4 pancakes, which is pretty plenty even if you have guests coming.
Tangy dipping sauce
The tangy dipping sauce cannot be easier, you simply mix together sugar, soy sauce, water, rice vinegar, gochugaru, sesame seeds, sesame oil, grated garlic, and chopped scallions. If you want to make the sauce ahead of the time, please leave out the garlic and scallions from the sauce, and only add them at the last minute prior to serving with pancakes.
One of my favorite greens to buy is Chinese chives. They are typically used in Asian dumplings and spring rolls, Korean chive pancakes, as garnish (sort of like how we use scallions), in Chinese stir-fried flat rice noodles, in Indonesian perkedel, and of course, in this lovely Chinese chives pancake.
Whenever I make dumplings, I usually will be left with a surplus of Chinese chives and the best and quickest way to use them all up is to make these pancakes. I make double or triple batches just to use up all my extra chives, and these pancakes never last long in my home.
One batch is enough for 4 adults if served as a side dish, though on occasions, I have devoured the whole pancake by myself when I’m super hungry. So it’s never a bad idea to make extra batches, especially when the recipe is this easy. 😁
What are Chinese chives?
Chinese chives (or garlic chives) and regular chives (or onion chives) both belong to the same family, and at a glance, both look almost the same. But be sure to grab the right one when you do your shopping since they have very different flavors.
Though both are most commonly used in savory dishes, the flavor profile cannot be more different. Chinese (garlic) chives have a strong garlicky flavor, while regular (onion) chives have a subtle onion flavor. Shocker right?
Unlike regular (onion) chives where one can use the whole plant, for Chinese (garlic) chives, we only use the top green blade portion. And the most typical way to use Chinese chives is to thinly slice them just like scallions.
What’s in Chinese chives pancake?
As I said, this is a really simple recipe with very basic Chinese pantry ingredients.
We will need eggs, Chinese (garlic) chives, oyster sauce, fish sauce, salt, and ground white pepper.
We’ll need a frying pan to fry the pancakes. For a thinner pancake, a 10-inch frying pan is perfect. If you want a thicker pancake, you can go with an 8-inch pan.
The pancake shown in the photos is fried with a 10-inch pan, so hopefully, you can get an idea of how thick the pancake will be. 😁
Frying the chives pancake
First, heat a frying pan over medium-high heat.
Next, lightly beat the eggs with water, oyster sauce, fish sauce, salt, and pepper. Toss in sliced chives into the egg mixture.
Reduce the heat to a medium, add 2 tablespoons of oil, then swirl to coat the frying pan.
Pour the eggs and chives mixture to the frying pan. Once the bottom is browned and set, flip and cook the other side until set.
Remove the pancake from the pan, cut into wedges and serve immediately.
chocolate filled pancake dengan coklat yang lumer saat dipotong
Masih berkisar seputar menu breakfast alias sarapan, belakangan lagi rajin utak atik menu sarapan simple yang praktis tapi bisa mengenyangkan dan gluten free.
Sekedar info soal menu bebas gluten ini tidak berpengaruh pada semua orang, tapi bagi sebagian orang yang memiliki sensitivitas tertentu atau alergi pada gluten, kandungan yang satu ini bisa memicu berbagai macam reaksi alergi mulai dari yang ringan sampai berat. Kebetulan saya sendiri punya alergi terhadap gluten walaupun tingkatannya bisa tergolong sangat ringan tapi tetap saja menciptakan rasa kurang nyaman. Gluten sendiri merupakan kandungan protein yang biasanya terdapat pada gandum dan jelai, sehingga olahan bahan makanan seperti roti, pasta, kue dan sereal biasanya mengandung gluten karena berbahan dasar gandum.
pancake coklat tanpa tepung
pancake dengan isian coklat yang melted di mulut
pancake menu sarapan andalan
step by step membuat chocolate filled pancake
Mumpung lagi rajin bereksperimen dengan pancake dan crepes, supaya menu sarapannya nggak ngebosenin. Yang satu ini pasti bisa jadi mood booster ampuh di pagi hari, apalagi buat kalian yang suka banget sama coklat. Give it a try !
Chocolate filled pancakes: pancake dengan filling coklat yang meleleh saat dipotong. Untuk adonan pancakenya sendiri masih pake gluten free banana oat pancake yang biasa saya bikin cuman dengan sedikit modifikasi.