Prep 10 mins
Cook 10 mins
This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.
- 2 eggs (beaten)
- 6 ounces flour
- 2 -3 slices bacon (finely chopped)
- 4 spring onions (finely sliced)
- 8 -10 fluid ounces chicken stock
- 1⁄2 teaspoon salt
- oil (for frying)
- In a bowl mix together everything except the oil to make a smooth batter.
- In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
- Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
- Flip pancake and cook the other side until it browns slightly.
- Repeat with the remaining batter until you have four large pancakes.
- Cut into wedges and serve hot.
FANTASTIC recipe! I cooked bacon a bit, chopped, and fried sliced mushrooms in the bacon grease. (Wonderfully sinful). Mixed everything, using veggie stock, and it was amazing! Added a chopped chili pepper for fun and it was amazing. Thank you for this recipe!
Very good - instead of chicken broth used 10 oz water and 1 tsp chicken bullion crystals omitting salt and precooked bacon bits. Served with sour cream and plain Greek yogurt
I must begin by saying that this review is based on an over-all consensus of 16 people (discluding myself, since I have a terrible cold and cannot taste anything). I made these at our cabin (which has no electricity or running water). I used bottled water and had to use a grill with a cast iron skillet to make them. Mine turned out more like little pancakes than crepes (I did individual pancake portions, rather than making large ones and then slicing). I did double the recipe to feed us all. I was told that the 6 ounces (weight) of the flour was equal to 1 1/2 cups.... minus pinch (volume). I did have to use approx 12 ounces of chicken stock per each batch to get it to thin a bit. Everyone seemed to like them, but they probably would be nicer in "crepe" form. I served them with sour cream, which was nice. Believe it or not... hubby would not let anyone touch the food until HE took a photo (I have yet to get it from his camera, but I will post it). Everyone razzed him about it, but he explained that he is getting used to the pics before eating! LOL. This served up well with a pork loin on the rotisserie, grilled asparagus and apple sauce. I can't wait to try this again under controlled circumstances (in my own kitchen). Thanks for posting. (Made for PRMR)