My savoury pancakes made with Plain Flour and Potato Starch are different from the typical pancakes. They have rubbery texture like Mochi. Some people who use my recipes think batter is too thick and they add more water. That will ruin the texture. The batter should be thick, and it binds the ingredients like a glue. You can add as much as ingredients if you can combine them with the thick batter.
Makes
２Servings
Ingredients
100g Spring Onion *finely chopped
*Note: You can add as much as you want if you can combine with the batter
1/2 tablespoon Sesame Oil *OR Oil of your choice
Batter
1/4 cup Plain Flour
1/4 cup Potato Starch
1/4 teaspoon Salt
1/2 teaspoon Asian Chicken Bouillon Powder
1 Egg
2 tablespoons Water *plus extra if required
Dipping Sauce
1 tablespoon Soy Sauce
1/2 tablespoon Sugar
1/2 tablespoon Rice Vinegar
Crispy Chilli Oil *optional
Method
- Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter. Add thinly sliced Spring Onion and mix to combine.
- Heat Oil in a frying pan over medium heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
- Cut into smaller pieces if large, and enjoy with Dipping Sauce. *Note: Dipping Sauce can be made by mixing all ingredients.
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