John Myers
Asia Pancakes
The perfect asia pancakes recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 300 ml Milk
- 300 ml Sparkling water
- 4 piece Eggs
- 0,5 tsp Salt
- Pepper
- 1 Red pepper
- 150 g Mushrooms
- 1 cm Fresh ginger
- 150 g Spinach leaves
- 2 tbsp Soy sauce
- 2 tbsp Peanut oil
- 2 tbsp Oil
- 4 tbsp Roasted peanuts
- Basic recipe for hearty pancakes: Mix flour, milk and carbonated mineral water (makes the dough nice and loose). Whisk the eggs and stir into the dough. Season with salt and a little pepper. Let rest for 30 minutes.
- Quarter, core and wash the paprika and cut into narrow strips. Clean the mushrooms and cut into slices. Peel the ginger and chop finely. Clean the spinach, wash and shake dry. Heat the oil in a pan, fry the peppers, mushrooms and ginger in it for 2-3 minutes. Add the spinach and about 1 tablespoon of peanuts and fry until the spinach has collapsed. Divide into 4 servings.
- Heat a little peanut oil in a wide pan (26 cm diameter), spread a quarter of the vegetable mixture in it. Pour in a quarter of the batter, bake over medium heat until the top thickens. Turn the pancakes and finish baking.
- Proceed in the same way with the other ingredients. Bake a total of 4 pancakes. Keep the finished Asian pancakes warm in the oven at 80 degrees. Halve the Asian pancakes, arrange on plates and serve sprinkled with the remaining peanuts.
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