Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp white pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped cooked shrimp
- 1/4 cup chopped cooked chicken
- 1/4 cup chopped water chestnuts
- 1/4 cup chopped bamboo shoots
- 1/4 cup chopped mushrooms
- 1/4 cup chopped carrots
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1/4 cup vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, salt, baking powder, baking soda, and white pepper.
2. In a separate bowl, beat the eggs and then add the water and milk. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Add the scallions, cilantro, shrimp, chicken, water chestnuts, bamboo shoots, mushrooms, carrots, celery, and onion to the batter. Mix well.
5. Heat a non-stick skillet over medium heat and add the vegetable oil.
6. Using a ladle, pour the batter onto the skillet to form small pancakes.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-15 pancakes
Nutritional information:
Calories: 120
Fat: 7g
Carbohydrates: 10g
Protein: 4g
Substitutions for ingredients:
- Shrimp can be substituted with crab meat or diced ham.
- Chicken can be substituted with diced pork or beef.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add diced jalapenos for a spicy kick.
- Add shredded cheese for a cheesy twist.
- Add diced bacon for a smoky flavor.
Tips and tricks:
- Make sure the skillet is hot before adding the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Use a ladle to pour the batter onto the skillet for even-sized pancakes.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the microwave or oven until heated through.
Presentation ideas:
Serve the pancakes on a platter with a side of sweet chili sauce for dipping.
Garnishes:
Garnish with additional chopped scallions and cilantro.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
- Make sure all ingredients are cooked properly before adding them to the batter.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pai Ti Pancakes are a popular street food in Taiwan. They are typically made with a variety of ingredients and served as a snack or appetizer.
Flavor profiles:
Savory, slightly spicy, and herbaceous.
Serving suggestions:
Serve as a snack or appetizer.
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