Chinese Savory Pancakes

Mom often made these Chinese Savory Pancakes as a tea time treat when my brothers and I were growing up. Although they were deep fried, we called them pancakes. These cakes were crunchy on the outside but soft on the inside. They were really tasty right out of the pan dipped in sweet chili sauce. Mom would allow us to eat while she continued to fry batch after batch in the kitchen until we all had our fill.

The essential ingredient in this pancake is the Chinese chives, sometimes called garlic chives. It has a deep green color similar to regular chives but the leaves are broad and flat instead of hollow. It has a garlicky flavor and is often used as an ingredient in fried noodles.

Chinese Savory Pancakes

Chinese Savory Pancakes

I made some adjustments to Mom’s recipe. I added some carrots and used chopped cooked shrimps instead of dried shrimps. I also chose to pan fry the cakes instead of deep frying them.

Chinese Savory Pancakes

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 4 servings

Chinese Savory Pancakes

Ingredients

  • 4 oz (115g) Chinese chives, trimmed and cut into ½-inch lengths
  • 1 medium sized carrot, finely diced
  • 1 red chili, finely diced (optional)
  • 4 oz (115g) cooked shrimps, chopped
  • 1 cup (150g) all-purpose flour
  • 1 large egg
  • 1 cup (240ml) water
  • ½ tsp salt or to taste
  • 4 tbsp canola oil

Instructions

In a large bowl, combine flour, egg, water and salt. Stir to make a smooth batter. The batter should have a smooth, thick consistency. Stir in vegetables and shrimps. Mix well.

Heat about 2 tablespoon oil in a fry pan. Pour a ladle of batter (about ¼ cup) into pan for each pancake. Pan fry about 3 to 4 minutes. Flip pancakes and fry for another 3 to 4 minutes or until golden brown. Remove and drain on paper towels. Do not over crowd pan. Fry in two batches.

Serve warm with sweet chili sauce.

http://www.rotinrice.com/2010/01/chinese-savory-pancakes/

Chinese Savory Pancakes

I also made a gluten-free version using 1 cup (130g) of rice flour and only ¾ cup (180ml) of water.

Gluten-Free Chinese Savory Pancakes

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 4 servings

Gluten-Free Chinese Savory Pancakes

Ingredients

  • 4 oz (115g) Chinese chives, trimmed and cut into ½-inch lengths
  • 1 medium sized carrot, finely diced
  • 1 red chili, finely diced (optional)
  • 4 oz (115g) cooked shrimps, chopped
  • 1 cup (130g) rice flour
  • 1 large egg
  • ¾ cup (180ml) water
  • ½ tsp salt or to taste
  • 4 tbsp canola oil

Instructions

In a large bowl, combine rice flour, egg, water and salt. Stir to make a smooth batter. The batter should have a smooth, thick consistency. Stir in vegetables and shrimps. Mix well.

Heat about 2 tablespoon oil in a fry pan. Pour a ladle of batter (about ¼ cup) into pan for each pancake. Pan fry about 3 to 4 minutes. Flip pancakes and fry for another 3 to 4 minutes or until golden brown. Remove and drain on paper towels. Do not over crowd pan. Fry in two batches.

Serve warm with sweet chili sauce.

http://www.rotinrice.com/2010/01/chinese-savory-pancakes/


Chinese Savory Pancakes

NOTE: This post was updated on May 24th, 2012 with new pictures. I added a red chili to the recipe but it is optional.

Enjoy…..and have a wonderful day! 8-)