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Ingredient
Top 5 dishes made from Water *plus extra if required
1 . Spring Onion Pancake
Spring Onion Pancake
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.
Ingredient
1/2 tablespoon
Sesame Oil *OR Oil of your choice
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
1 tablespoon
Soy Sauce
1/2 tablespoon
Sugar
1/2 tablespoon
Rice Vinegar
Cooking instructions
* Step 1
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.
* Step 2
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.
* Step 3
Cut into smaller pieces if large, and enjoy with Dipping Sauce. *Note: Dipping Sauce can be made by mixing all ingredients.
Note: if there is a photo you can click to enlarge it
2 . Chikuwa & Spring Onion Pancake
Chikuwa & Spring Onion Pancake
Using ‘Tempura’ Batter, that can be made with Plain Flour, Potato Starch, Egg and Water, you can make a variety of savoury pancakes. Today I used Chikuwa (Japanese Tube-shape Fish Cakes) and Spring Onions. You can use Garlic Chives instead of Spring Onions. Add as much as you want if you can combine with the batter.
Ingredient
1/4 cup
Plain Flour
1/4 teaspoon
Salt
1
Egg
2 tablespoons
Water *plus extra if required
Cooking instructions
* Step 1
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
* Step 2
Thinly slice Chikuwa and Spring Onion, add to the batter, and mix to combine. *Note: If you use Garlic Chives, cut 1-2cm in length.
* Step 3
Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
* Step 4
Cut into smaller pieces if large, sprinkle with some Shichimi (Japanese Chilli Spice Mix), and enjoy.
* Step 5
Dipping Sauce: If you want to enjoy the pancake with a dipping sauce, I recommend ‘Ponzu’ with Chilli Oil. Alternatively, mix 1 tablespoon Rice Vinegar and 1 tablespoon Soy Sauce, then add Chilli Oil OR Crispy Chilli Oil.
Note: if there is a photo you can click to enlarge it
3 . Potato & Carrot Pancake
Potato & Carrot Pancake
To make batter for this type of savoury pancake, I use Plain Flour, Potato Starch and Egg, just like ‘Tempura’ batter. You can use Plain Flour only, OR you may prefer Self-Raising Flour for softer texture. Today I made a large pancake and cut into bite-size pieces. Of course you can make smaller pancakes. Enjoy with the Dipping Sauce OR your favourite sauce.
Ingredient
1/4 cup
Plain Flour
1/4-1/2 teaspoon
Salt
1
Egg
2 tablespoons
Water *plus extra if required
1 tablespoon
Soy Sauce
1 tablespoon
Rice Vinegar *alter the amount to suit your taste
A few
drops Sesame Oil
Cooking instructions
* Step 1
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
* Step 2
Peel Potato and Carrot, and slice into thin strips. Using a vegetable slicer, it would be quick and easy. Potato might contain a lot of water. Squeeze to remove excess water. Diagonally slice Spring Onion.
* Step 3
Add the sliced vegetables to the batter and mix well to combine. *Note: You can add as much vegetables as you want if you can combine with the batter.
* Step 4
Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy. It took me 12 minutes in total to cook.
* Step 5
Cut into smaller pieces if large, and serve with the Dipping Sauce OR your favourite sauce. To make Dipping Sauce, mix all ingredients. Add 1/2 to 1 teaspoon Sugar if you want it sweet. Crispy Chilli Oil OR Chilli Sauce is highly recommended to add.
Note: if there is a photo you can click to enlarge it
4 . Parsley Pancake
Parsley Pancake
My Parsley in a plant pot has grown so well. Each leaf is very large and thick, and I have been trying to use the Parsley for cooking. Today I made this simple pancake. The batter is Tempura batter that I use for other vegetable pancakes. I am so glad that I tried. It was delicious. I cooked it with Sesame Oil, but you may wish to use other Oil such as Olive Oil, and enjoy it with your favourite sauce.
Ingredient
1/4 cup
Plain Flour
1/4 teaspoon
Salt
1
Egg
2 tablespoons
Water *plus extra if required
1 tablespoon
Soy Sauce
Cooking instructions
* Step 1
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make thick Batter.
* Step 2
Add Parsley and Onion to the batter, and mix well to combine. Silicon spatula is easy to use as you can scrape the chopped Parsley.
* Step 3
Heat Sesame Oil (OR Oil of your choice) in a frying pan over medium low heat, form a large thin pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
* Step 4
Cut into smaller pieces if large, and serve with your favourite sauce. Today I mixed Soy Sauce and Vinegar, and added some Crispy Chilli Oil.
Note: if there is a photo you can click to enlarge it
5 . Onion Pancake
Onion Pancake
This is actually the same thing as Onion ‘Kakiage’ Tempura. ‘Kakiage’ is a type of Tempura made with a variety of thinly sliced or chopped Vegetables and Seafood. The most popular ingredient is probably Onion. I pan-fried the mixture instead of deep-frying it. This humble Onion Pancake is very tasty.
Ingredient
1 tablespoon
Oil
1/4 cup
Plain Flour
1/4 cup
Potato Starch
1/4-1/2 teaspoon
Salt
1
Egg
2 tablespoons
Water *plus extra if required
Cooking instructions
* Step 1
Mix the Batter ingredients in a mixing bowl. Alter the amount of Water to make THICK Batter.
* Step 2
Add thinly sliced Onion to the batter and mix well to combine.
* Step 3
Heat Oil in a frying pan over medium low heat, form a large pancake OR 2 to 4 smaller pancakes, and cook until both sides are nicely browned and crispy.
* Step 4
Cut into smaller pieces if large, and serve with ‘Ponzu’. I recommend to add some Crispy Chilli Oil OR Rāyu (Chilli Oil) to the sauce.
Note: if there is a photo you can click to enlarge it
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