Craving for something different to eat? How about trying some exotic pancakes? After a long day at work, what better way to treat yourself than with a delicious yet simple dish that doesn’t require too much time and effort? Let’s learn how to make three types of pancakes with Japanese, Korean, and Italian flavors to add some culinary diversity to your daily life.
Pancakes offer a rich and fulfilling texture, providing both satiety and nutrition. It is recommended to use a flat pan to make them look good, allowing even picky eaters at home to enjoy them happily.
Ingredients for Japanese Cabbage Pancake:
– Cabbage 200g
– Carrot 40g
– Onion 60g
– Salt 1g (for sautéing carrot and onion)
Batter:
– Cake flour 160g
– 4 eggs
– Water 140g
Seasoning for batter:
– Salt 5g
– Soy sauce 20g
– Pepper a pinch
– Mayonnaise or salad dressing for decoration
Instructions:
1. Wash the cabbage, onion, and carrot thoroughly. Slice cabbage and onion into strips, and grate the carrot.
2. Sauté the onion in a flat pan until sweet, then add the carrot and salt and stir-fry together.
3. Sift the cake flour, mix with eggs, water, and seasoning, then add cabbage, onion, and carrot and mix well.
4. Pour the batter in batches onto the pan, spread evenly (pouring all at once will make it too thick), pan-fry until golden on both sides, then top with mayonnaise or salad dressing for a visually appealing and tasty finish.
Ingredients for Korean Kimchi Pancake:
– Kimchi 250g
Batter:
– Cake flour 160g
– 4 eggs
– 30g kimchi juice
– Water 110g
Seasoning for batter:
– Spring onion 40g
– Garlic 30g
– 1 small chili
– Pepper a pinch
– 10g cooking oil
– Nori and sesame sprinkle for decoration
Instructions:
1. Sift the cake flour, mix with eggs, kimchi juice, and water.
2. Wash spring onion and chili, chop them, rinse garlic and mince, add pepper and oil, then mix into the batter.
3. Pour kimchi into the batter, mix well.
4. Pour the batter in batches on a flat pan, fry over low heat, flip when the center is cooked. Sprinkle nori and sesame on top for a finishing touch.
Ingredients for Italian Cheese Pancake:
– Tomato 240g (about 2 small ones)
– Ham 60g
– Shredded cheese 30g
– Corn kernels 80g
Batter:
– Cake flour 200g
– 2 eggs
– Cornstarch 60g
– Water 200g
– Salt 5g
– Shredded cheese for decoration
Instructions:
1. Sift cake flour and cornstarch, mix with eggs, water, and salt.
2. Wash and dice tomato, wash ham, mix with shredded cheese, corn, and the batter.
3. Pour the batter onto the pan in batches, spread evenly, flip when sides slightly curl, ensure the center is cooked before removing from the pan.
4. Sprinkle shredded cheese on top before serving.
Cooking Tips:
– Fry pancakes over low heat, flip when the edges harden to avoid burning.
– To flip, transfer the pancake onto a large plate, quickly invert the pan over the plate, to avoid breaking.
For the Italian Cheese Pancake, you can use a small 20cm diameter pan to make 5 thin pancakes. Substitute tomato sauce for shredded cheese for a tangy alternative.