Peasant Pancakes
- Reviews 3
Ready In: 35 mins
Yields: 16-18 pancakes
Ingredients
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon cayenne (optional)
- 1 cup chicken stock
- 1 Chinese sausage, chopped in small pieces
- 1⁄2 cup chopped scallion
- 1⁄2 cup chopped water chestnut (or better, jicama)
- 1⁄2 cup chopped raw shrimp
- vegetable oil
Dip A
- 1⁄4 cup Chinese red vinegar or 1⁄4 cup cider vinegar
- 2 tablespoons dark soy sauce
Dip B
- 1⁄4 cup Chinese red vinegar
- very finely shredded fresh ginger
Dip C
- hot sauce
Directions
- *Chinese sausages are available in most Asian markets.
- They keep for a long time in the refrigerator and even longer in the freezer.
- There isn't really a substitute but, if you're unable to find it, try a little ground pork instead.
- Another alternative would be to omit it from the recipe- which I've done for my non meat eating daughter in law.
- The pancakes are still super delicious.
- Combine the flour, baking powder, salt, pepper and cayenne.
- Then stir in enough of the stock to make a batter just a little thinner than for regular old pancakes.
- Stir in the rest of the ingredients and refrigerate until ready to use.
- Use a heavy skillet (cast iron or Calphalon if available).
- Heat it to very hot, then adjust the flame down so the pancakes cook evenly and not too quickly.
- (You'll soon get the hang of it).
- Add enough oil to cover the bottom of the pan and, when hot, ladle in about 2 T of the batter for each pancake.
- When brown and crispy on the bottom, turn them over to finish the other side.
- (The unused portion of the batter will thicken while you're cooking the pancakes; just add a little more stock as necessary).
- Blot well on paper towels and serve with any or all of the recommended sauces.
- (You'd better make a lot of them because they disappear quickly).
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