Asian pancakes are not eaten for breakfast (although you can), but they are eaten as part of lunch or dinner meals. I grew up eating these chive pancakes, which are really my favorite pancake of all time. The secret to this recipe is to place lots of fresh chives. Crispy golden pancakes are served with a soy sauce vinegar dipping sauce.
- Chives (one bundle, about 9-10 ounces)
- All Purpose Flour (3 cups)
- Water (2 cups)
- Eggs (2)
- Salt (1 teaspoon)
For Dipping Sauce:
- Soy Sauce
- Rice Vinegar
Ingredients you will need:
1) Slice off the ends of the chives and throw out the end (the ends are the tough part, so we discard them). Slice rest of chives into about 4 inch length. Wash chives and set aside.
2) Prepare batter. In a large bowl, add flour, salt, egg, and water. With a wooden spoon, mix batter. Some lumps in batter is OK. You want a smooth texture to batter.
3) Add chives into batter, and mix with wooden spoon.
4) In a hot frying pan, add oil. Take a ladle and scoop out chive with batter and place into frying pan. With ladle, press down on pancake so it takes shape. Reduce flame to medium to high to cook pancake. When one side of pancake is nice and golden crispy, then flip with your spatula. Cook until the other side is golden brown.
5) Place paper towel onto a dish, and place cooked pancakes onto paper towel so it can absorb excess oil.
6) Slice pancake into bite sized pieces.
7) In a small bowl, add soy sauce and add some rice vinegar and serve dressing with pancake. To eat, dip pancake into dressing.
Makes about 6 pancakes.