Chow Times » Pancake

Pork Pancake

Suanne — Fri, 06 Mar 2009 15:00:16 +0000

While Lucy still have time a couple of weeks before her pharmacy course starts in the middle of March, we are fortunate to have her to show us how to make Pork Pancake. She brought some of these Pork Pancake to the Gilmore Park Church Community Kitchen for us to try and we enjoyed it very much. So, we pleaded her to show us how to make these pancakes in the South Arm Community Kitchen while she still can attend the community kitchen.

These Pork Pancakes are popular in the northern park of China. These pancakes are great for school lunch as it’s portable and filing. You can filled these pancakes with your choice of meat like ground chicken, ground turkey, ground beef or ground lamb. You can even make a sweet version of these pancakes with ground peanut and sugar. I will have to try the sweet version one day.

This is a great demonstration as you can see that all the participants have hands on in making their own pancakes.

Ingredients

For the dough:

4 cups (1000ml) flour
2 cups (500ml) water
2 teaspoons instant yeast

For the filing:

2 lbs ground pork
1 teaspoon five-spice powder
2 teaspoons salt
4 tablespoons light soy sauce
3 to 4 green onions, finely chopped
2 fresh shiitake mushroom, finely chopped (optional)
a little cooking wine, optional
1 egg for egg wash, optional
sesame seeds for topping, optional

More after the jump. Click to read the rest of Pork Pancake (615 words)

Red Pepper Hot Cakes

Suanne — Fri, 20 Feb 2009 15:00:10 +0000

The next brunch item which the seniors made in the South Arm Cooking Club for seniors was Red Pepper Hot Cakes. Lorna and Christina worked on this recipe, one did the chopping and another work on the batter. They first tried to cook the hot cakes using the grill but the grill took a long to heat up. They then use a frying pan to cook up a batch while waiting for the grill to heat up. We find that the gas ovens in community kitchens (whether it’s South Arm or Gilmore Park Church) have similar problems. The oven takes a long time to heat up and they are usually not as hot as the temperature indicated on the gauge. We usually have to turn up the temperature more than the recipe requires. Well, it’s always handy to have an oven thermometer to make sure you have the right temperature.

This Red Pepper Hot Cakes recipe is adapted from Good Cooking by Jill Dupleix and this recipe serves 4. It’s a great recipe for kids who do not like vegetables but most kids will love pancake. This hot cakes will be excellent with some sweet chili sauce for Asian flavours or served with a dollop of sour cream.

Ingredients

1 large red bell pepper

1 thick slice ham, diced

2 tablespoons freshly grated Parmesan

2 tablespoons chopped parsley

pepper to taste

1 tablespoon vegetable oil

Batter:

1 cup flour

1 teaspoon baking powder

pinch of cayenne pepper

2 eggs, separated

2/3 cup milk

1/2 teaspoon salt

1 teaspoon sugar

More after the jump. Click to read the rest of Red Pepper Hot Cakes (160 words)

© suanne for Chow Times, 2009. | Permalink | One comment
Post tags: Community Kitchen, Pancake, Recipe

Sweet Peanut Butter Pancake

Suanne — Mon, 02 Jun 2008 09:00:24 +0000

With the remainder of the dough, Ming made some Sweet Peanut Butter Pancake. This will be a hit with kids who like peanut butter.

The Sweet Peanut Butter Pancake is nutty and sweet, my kind of dessert.

Ingredients

All purpose flour

Water

Peanut butter

Brown sugar

Oil for pan frying

Click on the link below for the instructions.

More after the jump. Click to read the rest of Sweet Peanut Butter Pancake (115 words)

© suanne for Chow Times, 2008. | Permalink | 2 comments
Post tags: Community Kitchen, Pancake, Peanut Butter, Recipe

Green Onion Pancake version 2

Suanne — Sun, 01 Jun 2008 09:00:45 +0000

I had blogged about Green Onion Pancake before. But unfortunately for that time, the photos were a disaster. I’m glad that Ming is making Green Onion Pancake in the South Arm Community Kitchen. This time I made sure I had right camera with me. Even though Ming’s method is slightly different, the end result is still the same.

The Green Onion Pancake is crispy and fragrant. Nanzaro simply loves this. He just gobbled down the piece I took home from the community kitchen.

Ingredients

All purpose flour

Warm water

Green onion, finely chopped

Vegetable oil

Salt

Click on the link below for the instructions.

More after the jump. Click to read the rest of Green Onion Pancake version 2 (159 words)

© suanne for Chow Times, 2008. | Permalink | 6 comments
Post tags: Community Kitchen, Green Onion, Pancake, Recipe

Pork Floss Pancake

Suanne — Tue, 01 Apr 2008 09:00:38 +0000

Julie second’s pancake recipe is Pork Floss Pancake which is a savory pancake. I think my boys would love this. Check out my other pork floss recipe here. Pork floss is great with porridge and for making sandwiches. My good friend, Polly makes nutella and pork floss sandwiches for her kids’ breakfast or even pack them for school lunches.

The Pork Floss Pancake is more fragrant as it uses more eggs and has chopped green onions in it.

The crispy pork floss complemented the soft pancake well.

Ingredients

1/2 cup all-purpose flour

2 eggs

finely chopped green onions

salt and pepper to taste

Click on the link below for the instructions.

More after the jump. Click to read the rest of Pork Floss Pancake (145 words)

© suanne for Chow Times, 2008. | Permalink | 10 comments
Post tags: Community Kitchen, Pancake, Pork Floss, Recipe

Sweet Potato Pancake

Suanne — Mon, 31 Mar 2008 09:00:16 +0000

Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.

The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.

Ingredients

1 cup flour

1/2 tablespoon cornstarch

1 egg

1/2 teaspoon salt

sweet potatoes

water

Click on the link below for the instructions.

More after the jump. Click to read the rest of Sweet Potato Pancake (217 words)

© suanne for Chow Times, 2008. | Permalink | No comment
Post tags: Community Kitchen, Pancake, Recipe, Sweet Potato

Cornmeal Pancake

Suanne — Thu, 27 Mar 2008 09:00:02 +0000

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.

The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.

Ingredients

1 cup cornmeal

1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)

1/2 teaspoon baking powder dissolved in a little water

2 to 3 tablespoons of sugar (depending on how sweet you like it)

Click on the link below for the instructions.

More after the jump. Click to read the rest of Cornmeal Pancake (102 words)

© suanne for Chow Times, 2008. | Permalink | No comment
Post tags: Community Kitchen, Cornmeal, Pancake, Recipe

Green Onion Pancake

Suanne — Wed, 14 Nov 2007 09:00:00 +0000

Betty made Green Onion Pancake in the Caring Place Community Kitchen. I’m afraid this is only blog with one photo as the rest of the photos did not turn out well. I’ll try my best to illustrate the process without pictures.

Nanzaro loves this Green Onion Pancake and he ate the two pancakes that I brought home from the community kitchen. I made a batch for him at home the following week. This is really simple to make.

Ingredients

4 cups all purpose flour

1 cup boiling water

1/2 cup cold water

2 tablespoons of salt for brushing

1 tablespoon of salt for springkling

1 bunch of green onions, finely chopped

more oil for frying

Instructions

Measure the flour into a large bowl. Slowly add in the boiling water and mix with a wooden spoon. Using boiling water will partially cook the flour resulting a more tender pancake. Continue with the adding of the cold water and at this point the dough will be rather loose. Dump the dough and the rest of the loose flour on a clean counter. Use your hand to form the dough into a ball. Add a little bit of water if necessary.

Divide the dough into 4 equal pieces. Roll one piece of the dough into a log and further divide the log into 4 pieces. This recipe will yield 16 pancakes.

Roll one piece of dough using a rolling pin into an oblong shape, about 5″ x 3″.

Brush with oil and sprinkle with salt and finely chopped green onion. It is important to finely chopped the onion so that when you flatten the dough, the onion will not break out from the dough. Do not put too much green onion and leave about 1 inch from the top of the dough as the onion will be pushed up when you roll the dough up.

Roll the dough lengthwise away from you into a log.

With the seam side down, roll one end of the log inward into a spiral form and tug the other end of the log under the spiral.

Use your palm to slightly flatten the spiral. Use a rolling pin to gently flatten the dough into a pancake form, about 1/2 cm thick and 3″ diameter. This will result a pancake that will give you a better bite.

Repeat for all the remaining dough.

Heat a frying pan with a tablespoon of oil on medium heat.

Pan fry the pancake for 3 to 4 minutes on each side until golden brown.

Drain the pancakes in a paper towel lined baking pan.

You may freeze these pancakes and reheat them in a toaster oven for a warm handy after school snack or for your kids lunch box.

Betty, thank you so much for showing us this recipe. I’m sure this will be one of my family’s favourite.

© suanne for Chow Times, 2007. | Permalink | 5 comments
Post tags: Community Kitchen, Pancake, Recipe

Whole Wheat Pancake

Suanne — Sun, 12 Nov 2006 09:00:00 +0000

Pancake is a kind of comfort food for many people. The typical ingredients for making pancakes are flour, egg and milk.

Winnie made this healthy Whole Wheat Pancake as a snack or for breakfast for her family. What matters most is that her husband loves this pancake.

Winnie uses a simple syrup made from brown sugar slap to mix with whole wheat flour to make the batter for the pancake.

You may add some vanilla to the batter for flavor. Just pan fry the pancake is a non stick pan with a little bit of oil. For extra flavor, you may add some mini chocolate chips on the pancake before you flip it into a half moon pancake.

Winnie, thank you for sharing with us.

© suanne for Chow Times, 2006. | Permalink | 4 comments
Post tags: Community Kitchen, Pancake, Recipe

Korean Tofu Pancake

Suanne — Wed, 01 Nov 2006 09:00:00 +0000

Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.

The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.

Ingredients

a package of firm tofu, mashed and drain

a package of fresh oyster mushroom, cut into small pieces.

a bunch of chives, finely chopped

half of a sweet red pepper, finely diced

1 egg, beaten

flour for coating

Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.

Click on the link below for the instructions.

More after the jump. Click to read the rest of Korean Tofu Pancake (149 words)

© suanne for Chow Times, 2006. | Permalink | 3 comments
Post tags: Community Kitchen, Pancake, Recipe, Tofu