Savory Squid and Chive Pancake
Savory Squid and Chive Pancake
[Budget-Friendly Recipe] Rainy Day Delight: Super Simple Squid and Chive Pancake
I remember my childhood, when my mom would make pancakes, and I’d always pick out the squid pieces first. That memory inspired me to make this simple squid and chive pancake. Instead of making it fresh each time, I prefer to make a batch of batter ahead of time and fry up pancakes whenever I crave them. The chewy squid, fragrant chives, and crispy texture make this the perfect snack for a rainy day or a light evening meal!
Main Ingredients- 1 bunch of chives (washed and dried)
- 1 handful of peeled shrimp (optional)
- 1 squid (cleaned, body and tentacles)
Batter & Seasoning- 2/3 paper cup of cold water (approx. 130ml)
- 1 paper cup of pancake mix (approx. 150g)
- 2/3 paper cup of cold water (approx. 130ml)
- 1 paper cup of pancake mix (approx. 150g)
Cooking Instructions
Step 1
Begin by peeling the skin off the fresh squid and rinsing it thoroughly. Clean the tentacles as well.
Step 2
Cut the cleaned squid into bite-sized pieces, typically about 1-2 cm in length. The key is to maintain the chewy texture of the squid. I absolutely love squid, so I used a whole one!
Step 3
Chop the washed and dried chives into 3-4 cm lengths. Longer pieces will allow you to better enjoy the flavor and texture of the chives in the pancake. Don’t be shy about adding more chives for a richer taste!
Step 4
Shrimp are optional, but they add a wonderful savory depth to the pancake. I used some shrimp from my freezer. Make sure to thaw them and cut them into bite-sized pieces if necessary.
Step 5
The secret to a great pancake is the right batter consistency. In a bowl, combine 1 paper cup of pancake mix with 2/3 paper cup of cold water. Using cold water helps to make the pancake extra crispy.
Step 6
Add the prepared squid, chives, and shrimp to a large bowl. Pour in the pancake mix and water, and stir well to combine. Adjust the consistency by adding a little more pancake mix or water if needed. A little tip from me: I like to make the batter ahead of time, refrigerate it for about a day, and then use it. I find that the flavors meld together beautifully, making it even more delicious!
Step 7
For a truly crispy pancake, it’s important to spread the batter thinly! Heat a pan over medium heat and add a generous amount of cooking oil. Pour the batter thinly onto the hot pan, spreading it out evenly. Cook for about 3-4 minutes until golden brown and cooked through. Gently press down with a spatula while cooking to enhance crispiness. You don’t need breadcrumbs or eggs; just pancake mix and water are enough to achieve a wonderfully crispy and flavorful pancake! Remember, thin is key!
Step 8
Prepare a simple dipping sauce by mixing 2 Tbsp soy sauce with 1 Tbsp vinegar. For a touch of heat, add a pinch of red pepper flakes, if desired. Dip the freshly cooked squid and chive pancake into this sauce for a delightful flavor combination!
