FLUFFY JAPANESE PANCAKES
These thick pancakes are like little souffles: custardy on the inside and golden and crispy on the outside.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Whisk together the flour, confectioners' sugar, baking powder and salt in a large bowl.
- Whisk together the milk, melted butter, vanilla and egg yolk in a medium bowl until combined.
- Beat the egg whites and cream of tartar in another large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Stir the milk mixture into the flour mixture until just combined (it's OK if there are a few lumps). Stir one-third of the beaten egg whites into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
- Lightly spray the inside of four 3-inch-wide-by-2 1/2-inch-high ring molds with nonstick cooking spray
- Coat a large nonstick skillet with nonstick cooking spray and heat over medium-low heat. Put the prepared ring molds in the middle of the skillet and fill each with 1/2 cup of batter (it should fill each ring mold about halfway). Cover the skillet with the lid and cook until the batter rises to the tops of the ring molds and is golden on the bottom, about 5 minutes. Release the bottom of the pancakes with a spatula. Grasp the sides of the ring molds with tongs to stabilize them and then carefully flip. Cover and cook until golden on the other side, about 5 minutes more. Transfer to a plate and remove the mold. Serve with butter and maple syrup. The pancakes should be eaten before they deflate.
- Lightly spray the ring molds and coat the skillet with nonstick cooking spray and repeat the cooking method with the remaining batter.
QUICK CHINESE SCALLION PANCAKES (VEGAN)
You can have these quick and easy Chinese Scallion Pancakes cooking on the stove top within five minutes. Inspired by the method to make Western-style pancakes, I've adapted it to make Chinese savoury pancakes. The only tools required for these quick scallion pancakes is just one bowl and one skillet.
Provided by The Worktop
Categories Breakfast Brunch Pancakes Pancakes and Waffles Savory
Time 25m
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the flour, water, sesame oil and salt using a whisk until smooth. Set aside.
- In the meantime, wash and finely chop the scallions, discarding the roots and the tips of the green tops. Using your fingers, quickly break apart the chopped scallions to separate out the layers. Mix into the batter.
- Heat about 2 teaspoons of oil in large frying pan (I use one that is 10-inch / 25-cm) on medium-high heat. When the pan is hot, swirl the oil around so it coats the pan. Quickly ladle on the batter in the shape of a ring, then immediately use a spatula to spread the batter to fill the ring, and to spread the batter outward to make the pancake into a circle (I use about 3/4 cup of batter for each pancake on a 10-inch pan). The batter will cook quickly on the hot pan, so just spread it around as much as you can. Cook the pancake for about 4 minutes, periodically lifting the pancake up to check if the bottom has browned. When the scallion pancake has browned on the bottom, lift the pancake up with a spatula, quickly add a bit more oil to the pan, and flip the pancake. Cook for another 4-5 minutes until the bottom is browned. Remove from heat and set on a oil absorbing paper (or paper towel) to remove the excess oil. Repeat with the remaining batter. Using 2 frying pans simultaneously will speed up the cooking process.
- Serve immediately.
Nutrition Facts : Calories 351 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 444 mg, Fiber 2 g, ServingSize 1 serving
ASIAN BRUNCH PANCAKE
This recipe was given to me by my friend, Irene ;who got the recipe from her cook in Japan . She lived there with her husband when he was stationed there as an Army Colonel. This can be served as a breakfast meal or as an appetizer. This recipe is for one serving.
Provided by Pat Duran @kitchenChatter
Categories Seafood Appetizers
Number Of Ingredients 16
Steps:
- Batter: Combine the flour and water and whisk well until smooth and no lumps remain. Do not add the egg. Add the shrimp filling to the batter and stir to coat evenly.
- Spray a 6 or 8 inch skillet with non-stick spray. Place skillet over medium heat. Pour shrimp batter into hot skillet. Cook about 4 to 5 minutes. Until you see the edges are getting brown. Do not flip yet.
- Now pour the beaten egg on top of the pancake. and carefully flip pancake over and cook about 2 minutes more. Remove from heat and slide pancake on your plate. Cut into wedges. Serve with the dipping sauce.
- Dipping Sauce: Combine ingredients and whisk until sugar has dissolved..Enjoy
FLUFFY JAPANESE PANCAKES
Make these tall Japanese pancakes and watch them bounce and jiggle. Something a little different for your next brunch or weekend breakfast treat
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 1h40m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Sift the flour and baking powder into a bowl and add the sugar. Make a well in the centre and add the eggs and oil. Stir them into the flour then gradually add the milk and use a whisk to beat the liquid in. You can also put the lot in a blender and blitz it. Stir in the vanilla. This batter is best used quickly.
- Put a non-stick pan over a low heat and put one or two non-stick crumpet rings (about 3.5 cm high) in the pan. Spray (or brush) the pan lightly with oil and the inside of the rings too. Fill them no more than ¾ full with batter then cover the pan with a lid and cook the pancakes for about 10 mins on a very low heat. By this time the top of the pancake should be covered in little bubbles and look dry around the edges.
- Very carefully turn the pancakes over. You can do this by lifting each pancake in its ring onto the lid and then inverting the pan over them before turning the whole thing back over and taking off the lid. Cook for another 1-2 mins. Keep warm while you use up the rest of the batter. Stack and serve with your favourite toppings.
Nutrition Facts : Calories 174 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
PAN-FRIED CHINESE PANCAKES
A delicious brunch snack that can be found in many Chinese breakfast shops. Its various names include 'cong you bing,' 'jiu cai bing,', 'scallion pancakes,' 'green onion pancakes,' etc. This particular recipe is passed down through my mother's family, and brings back many good, yummy memories! Can serve with hot-sour sauce, or your favorite Chinese sauce.
Provided by Jade
Categories Bread Quick Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
- In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
- On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
- Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
- Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 15.4 g, Fat 5.5 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 74.8 mg, Sugar 0.2 g
More about "asian brunch pancake food"
JAPANESE SOUFFLé PANCAKES RECIPE - JACK POON, SUNG TAEK
From foodandwine.com
4.3/5 (4)Total Time 1 hr 5 minsCategory Breakfast
JIAN BING, CHINESE CREPES (煎饼) - RED HOUSE SPICE
From redhousespice.com
ALL DELICIOUS ASIAN PANCAKES | ASIAN INSPIRATIONS
From asianinspirations.com.au
SCALLION PANCAKES (CONG YOU BING) - CHINA SICHUAN FOOD
From chinasichuanfood.com
PAJEON - KOREAN SAVORY PANCAKES RECIPE - THE …
From thewanderlustkitchen.com
JI DAN BING: THE CHINESE BREAKFAST OF CHAMPIONS
From thewoksoflife.com
30 ASIAN BREAKFAST RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
- Easy Bacon Fried Rice (Breakfast Fried Rice) At the very least once every week, you can count on getting this Easy Bacon Fried Rice from me. It is one of my favorite things to make as a quick and simple breakfast that is packed with SO MUCH flavor, or even as a quick lunch utilizing rice that has been left over from the night before.
- Bacon, Egg, And Cheese Breakfast Ramen. The “Ermagherd, I’m traveling to New York City, and I need to know where to eat!!!” letters are among my favorites to get from readers.
- Potato Pancake (Gamjajeon) Gamjajeon, also known as Korean Potato Pancakes, are delicious both as a snack and even for breakfast. Learn how to create these simple potato pancakes by frying them in a pan.
- Quick Chinese Scallion Pancakes (No Kneading) In only five minutes, you can have these speedy and simple Chinese Scallion Pancakes cooking on the stove top.
- 15-minute Easy Congee With Chicken & Mushroom (香菇鸡肉粥) A traditional dish for breakfast, chicken and mushroom congee is both satisfying and flavorful.
- Korean Steamed Egg And Rice – Your New Breakfast Menu. Eggs steamed in a Korean style. It’s definitely up there as one of my all-time favorite egg dishes!
- Tamagoyaki Scramble (Vegan Japanese Scrambled Eggs) Vegan version of Japanese scrambled eggs prepared with yuba, eggy sauce, and all of the other flavorful flavors that are traditionally included in tamagoaki (Japanese rolled omelette).
- Chinese Chive Pies or Pockets (韭菜盒子, Vegan Recipe) These Chinese Chive Pies or Pockets, as they are sometimes known, are what I like to refer to as large dumplings since they are stuffed with Chinese chives, vermicelli or bean thread noodles, and other veggies.
- Cheesy Ham and Broccoli Frittata. This straightforward low-carb frittata with ham, broccoli, and slices of cheddar cheese is the ideal (and speedy) alternative for breakfast or brunch when you’re trying to watch your carbohydrate intake.
- Easy Chinese Tomato Eggs. The Chinese Tomato Eggs are as easy to make as they are unexpected, and they are excellent for any meal of the day, including breakfast, lunch, or supper.
JI DAN BING (CHINESE BREAKFAST PANCAKE, 鸡蛋饼)
From omnivorescookbook.com
Cuisine ChineseTotal Time 20 minsCategory BreakfastCalories 155 per serving
PORK BELLY & EGG PANCAKE (JI DAN BING) RECIPE - FOOD NETWORK
From foodnetwork.com
Author Molly YehSteps 10Difficulty Intermediate
10 WESTCHESTER RESTAURANTS TO CONSIDER FOR MOTHER'S DAY BRUNCH
From lohud.com
WHERE TO GET MOTHER'S DAY BRUNCH IN CHICAGO - AXIOS CHICAGO
From axios.com
BEST BRUNCH IN HOUSTON: LITTLE HEN, BREAKFAST KLUB AND MORE
From houstonchronicle.com
BREAKFAST PANCAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
JIANBING: A CLASSIC CHINESE BREAKFAST RECIPE - YOUTUBE
From youtube.com
21 AUTHENTIC ASIAN BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
CHINESE BRUNCH | GIRL MEETS FARM | FOOD NETWORK
From foodnetwork.com
CHINESE-STYLE SAVOURY STUFFED BREAKFAST PANCAKES (VEGAN RECIPE)
From thefoodietakesflight.com
14 TRADITIONAL CHINESE BREAKFAST FOODS FOR ANYONE WHO LOVES …
From foodfornet.com
BREAKFAST RECIPES & BRUNCH RECIPES | THE WOKS OF LIFE
From thewoksoflife.com
SCALLION PANCAKES (CONG YOU BING, 葱油饼) - RED HOUSE SPICE
From redhousespice.com
10 BEST ASIAN PANCAKES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love