Fragrant Wild Chives and Vegetable Pancakes
Fragrant Wild Chives and Vegetable Pancakes
A Crispy Pancake Recipe with Wild Chives and Fresh Vegetables, Full of Spring Aroma
Made with abundant wild chives personally harvested and sent by my mother, these delicious pancakes fill your mouth with the aroma of spring. Enjoy a wonderful pancake at home with simple ingredients that rivals any restaurant!
Main Ingredients- Fresh wild chives 200g (wash thoroughly)
- 1 small onion (thinly sliced into strips)
- 1 king oyster mushroom (sliced thinly along the grain)
- 2 Cheongyang peppers (seeds removed and finely chopped)
- 1/2 carrot (thinly sliced into strips)
Batter and Seasoning- 3 cups pancake mix
- 1 cup all-purpose flour
- Cold water (approx. 2 cups, adjust batter consistency)
- 2 eggs
- Pinch of salt (to taste)
- Pinch of black pepper (freshly ground pepper enhances flavor)
- Cooking oil (plenty)
- 3 cups pancake mix
- 1 cup all-purpose flour
- Cold water (approx. 2 cups, adjust batter consistency)
- 2 eggs
- Pinch of salt (to taste)
- Pinch of black pepper (freshly ground pepper enhances flavor)
- Cooking oil (plenty)
Cooking Instructions
Step 1
First, let’s make the batter, the foundation of our delicious pancake. In a bowl, combine 3 cups of pancake mix and 1 cup of all-purpose flour. Gradually add cold water while stirring to create a smooth batter without lumps. Aim for a consistency that’s neither too thin nor too thick; this is key for a good pancake. Finally, crack in 2 eggs and whisk them thoroughly with a whisk until well combined.
Step 2
Let’s add a bit of seasoning to the batter for even more flavor. Taste the batter and add a tiny pinch of salt to adjust the seasoning. Remember, pancake mix already contains salt, so be mindful not to over-salt it. This balance is crucial.
Step 3
Don’t forget to add pepper for a fragrant touch! Sprinkle in some freshly ground black pepper to elevate the pancake’s aroma and taste. Adjust the amount of pepper according to your preference.
Step 4
Now, it’s time to prepare the fresh vegetables. Chop the thoroughly washed wild chives into bite-sized pieces, about 2-3 cm long. Peel the onion and slice it as thinly as possible into strips. Thin slices will ensure a tender texture when cooked.
Step 5
Trim the ends of the king oyster mushrooms and slice them thinly along their grain. This method enhances their chewy texture and allows them to absorb seasonings beautifully.
Step 6
Peel the carrot and slice it thinly into strips. The vibrant color will add a beautiful hue to your pancake.
Step 7
If you enjoy a bit of spice, add chopped Cheongyang peppers. Finely mincing them and removing the seeds will add a pleasant kick that cuts through richness, making the pancake even more delightful. If you prefer less heat, you can substitute with regular green peppers or omit them entirely.
Step 8
Add all the prepared vegetables to the batter bowl. Using a spatula or spoon, gently mix everything together, ensuring the vegetables are evenly coated with the batter. Be careful not to mix too vigorously, as this can release excess moisture from the vegetables.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Ladle portions of the batter into the pan, shaping them into your desired size. Fry both sides until golden brown and crispy, flipping once the edges turn golden. This will result in a perfectly cooked pancake.
Step 10
Your hot, freshly made wild chive and vegetable pancake is ready! The steam rising from it is already making your mouth water.
Step 11
For an extra burst of flavor, dip the pancake into the sweet and tangy dipping sauce you prepared earlier. Enjoy this special pancake, reminiscent of a mother’s cooking, with the fresh aroma of wild chives and the satisfying crunch of vegetables. Enjoy your meal!
