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Continue ShoppingSavory Pancakes
I love making savory pancakes for breakfast, and have been turned on to the simplicity and ease of complete pancake batter (where you just add water). This recipe is loosely based on some of the flavors bánh xèo, a Vietnamese rice crepe that's more difficult to execute. It's quite versatile, and will accept leftovers much in the same way frittata will. I've included some ingredient suggestions to make it vegetarian or vegan.
Savory Pancakes
Ingredients
1 cup raw bean sprouts
2 scallions, thinly sliced
1/2 cup of raw shrimp, sliced roasted pork, sliced zucchini, or a mix
3/4 cup instant pancake mix (I like Birch Bender's brand)
2 tsp Curcumade
Oil or butter for frying (butter will yield more browning and flavor, but you can use oil to make this recipe dairy-free)
1/2 cup mayonnaise
2 Tbsp ketchup
4-6 tsp tương ớt tỏi (garlic chili paste)
1 tsp fresh lime juice
1 tsp fish sauce (this can be subbed with additional lime juice and a bit of salt if you don't eat fish)
1 Tbsp minced shallot or red onion
1 Tbsp minced jalapeño pepper
1 Tbsp minced fresh cilantro leaf
Salt and sugar to taste
Pancake
The Sauce
Directions
Make the sauce in advance by mixing all of the sauce ingredients together until well combined, taste and adjust seasoning and proportions to your tastes (more chili paste, etc). Will keep for at least a week in the refrigerator.
In a 10-inch skillet heat the butter or oil over medium high heat, add the vegetables and/or meat and cook, stirring occasionally, until softened and browned in spots (about 5-6 minutes).
Mix the pancake mix with the curcumade, then add water until you form a runny batter (I find about 2/3 cup is right amount). Add the batter to your vegetables in the pan, mix gently to distribute, and cook until browned and set on one side (about 4-5 minutes).
Heat butter or oil in another 10-inch (or larger) skillet and flip the pancake into this pan to cook the other side. I like using Spanish tortilla pans for this dish and many others, but you can use any pans. The pancake should be done after another 4-5 minutes of cooking. You can always do another minute or two on each side if you like it more browned.
Remove to a plate or cutting board and serve with the sauce and optionally a salad of fresh herbs (cilantro, Thai basil, scallions, lettuces, dressed simply with lime juice).
Recipe Note
Variations & Ideas:
For starters try playing with the spices and fillings:
- sliced onions, cooked bacon or ham pieces, and apple. Cook in butter. Lula N41 in the batter. Top with gruyere and broil to melt. Great with a bit of honey also.
- chopped kimchi, scallions, and optionally sliced zucchini. Cook in oil or butter. Hanguk in the batter. Serve with ginger, vinegar, and soy sauce.
- spinach, onion, and optionally cooked chickpeas. Cook in ghee or oil. Vadouvan and crumbled feta in the batter. Serve with raita and/or mint chutney.
If you like using your oven or are making this once it's gotten cooler out, you can fry the filling, then add it to mini muffin cups and mix with batter (fill about halfway). It's fun to also put a small piece of cheese in the center so that it melts. I find that about 8 minutes at 400° is sufficient to cook them through, and you can always broil them briefly to get a bit more browning on top.
Food images and recipe © Christian Leue
Questions? Contact christian@laboiteny.com
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