Since this was my first time making these pancakes, I weighed, washed, cut, mixed and wrote down the ingredients as I went through the process of making them so that I can use these measurements to make them again later.
Ingredients:
- 150 g all-purpose flour
- 75 g chives
- 10 g dried prawns
- 25 g carrot
- 25 g mushroom (1 medium sized mushroom)
- 20 g red chili (1 pc of chili)
- 1 egg
- 1 tbsp sesame oil
- 1 tsp white pepper
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 300 g water
Method:
- Add flour to a mixing bowl.
- Wash, drain and cut the chives to about 1.5 cm long.
- Wash and pound the dried prawns.
- Wash, peel and grate the carrot and then chopped them up.
- Wash and soak the mushroom and then cut them into tiny pieces when they have softened.
- Wash, de-seed the red chili and chop it up.
- Add the chives, dried prawns, carrot, mushroom and red chili to the mixing bowl with flour.
- Break 1 egg into it.
- Add seasonings of sesame oil, pepper, salt and light soy sauce to the mixing bowl.
- Add water to the bowl and stir to mix up all the ingredients. Note: If the batter is too thick, the pancake will be hard. It should be a bit runny so that the pancake will be thin and soft.
- Oil a non-stick pan (24-cm) with a very thin layer of oil.
- Scoop a ladle of batter into the pan.
- Swirl the pan so that the batter cover the whole pan.
- Cover the pan.
- Once the bottom of the batter is cooked, flip it over.
- Remove the pancake once the bottom is cooked.
- Repeat till all the batter is finished.
- You can serve it on its own or with ketchup or chili sauce.