Sweet And Sour Papaya Pancakes


What happens if you cross Chinese New Year with Pancake Day? Well you get these Chinese inspired savoury pancakes.

Bạn đang xem: Sweet And Sour Papaya Pancakes


Sweet & Sour Pancakes

~ serves 2, as dinner.

1 tablespoon of olive oil1 clove of garlic, minced1/2 thumb sized piece of ginger, minced1/2 medium onion, sliced2 chicken breasts, sliced into strips1 tablespoon of white Wine Vinegar1 tablespoon of sugar2 tablespoons of tomato puree1/4 teaspoon of cayenne powder, optional1/2 a red bell pepper, sliced into strips3 – 4 cabbage leaves shredded4 mushrooms, sliced115 grams of flour200 ml of milk, I used semi-skimmed2 eggs, I used large ones

Add the olive oil, garlic, ginger, chicken & onion to a saucepan, with a lid, under a medium heat. Stir khổng lồ avoid sticking.

Once the ingredients have begun to lớn soften and the chicken khổng lồ brown, địa chỉ the white wine vinegar, sugar và tomato puree. Phối the ingredients so all the chicken is coated with the flavours. Leave for 5 minutes with the lid on.

Add the remaining vegetables to lớn the mixture, và replace the lid, địa chỉ cửa hàng extra water if the mixture starts lớn burn.

Xem thêm: Phần Mềm Đọc Word, Excel, Pdf, Word Reader

While the sweet và sour sauce is cooking now make your pancakes (these can also be made ahead of time if necessary). Whisk together the eggs, flour and milk, until there are no lumps.

Heat a non-stick frying pan under a high heat, once hot add enough of the mixture lớn coat the bottom of the pan. It should not be too thick, & you may need lớn swirl the mixture around the pan to lớn evenly coat it. (Expect your first pancake to be a disaster – mine certainly was!)

Cook the pancake waiting until it becomes firm, and it is easy khổng lồ remove from the bottom of the pan. Flip it over, you can use acrobatics if you wish, but I just use a spatula. Both sides of the pancake should be browned, but still soft, as you will be folding the pancake.

Repeat until you have used up all the mixture. I served two pancakes per person (but the mixture made enough for three).

To serve, place a pancake on a plate, add around 3 tablespoons of the sweet & sour mix khổng lồ the pancake. Fold over the top và bottom of the pancake và then roll.

To create a pouring sauce for the đứng đầu of the pancakes I used the tiny amount of left over mixture I had, a further tablespoon of tomato puree, one of water and one of soy sauce. Heat and pour.

I loved the flavours in these pancakes, in most savoury pancake recipes you get creamy flavours lượt thích ricotta, with leeks and mushrooms. For some reason I didn’t feel like that today, and a slightly spicy but sweet chinese sauce was perfect.