Ingredients
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1
-
1/4
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Peasant Pancakes, This recipe was the all time winner during my years of teaching and cooking Chinese cuisine professionally. They invariably sold out at my restaurant. In fact after we closed, my chef opened his own place and sold them out there as well. The combination of textures along with the flavor makes them irresistible, The pancakes reminded me of some of the street food we had in Taiwan. We did add a hand full of chopped bean sprouts. We only got 8 pancakes at 2 tablespoons per cake and we used up all the chicken broth. Thanks for posting!, This is what scallion pancakes want to be when they grow up. Yum.
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Steps
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1
Done
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*chinese Sausages Are Available in Most Asian Markets. |
|
2
Done
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They Keep For a Long Time in the Refrigerator and Even Longer in the Freezer. |
|
3
Done
|
There Isn't Really a Substitute but, If You're Unable to Find It, Try a Little Ground Pork Instead. |
|
4
Done
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Another Alternative Would Be to Omit It from the Recipe- Which I've Done For My Non Meat Eating Daughter in Law. |
|
5
Done
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the Pancakes Are Still Super Delicious. |
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6
Done
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Combine the Flour, Baking Powder, Salt, Pepper and Cayenne. |
|
7
Done
|
Then Stir in Enough of the Stock to Make a Batter Just a Little Thinner Than For Regular Old Pancakes. |
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8
Done
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Stir in the Rest of the Ingredients and Refrigerate Until Ready to Use. |
|
9
Done
|
Use a Heavy Skillet (cast Iron or Calphalon If Available). |
|
10
Done
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Heat It to Very Hot, Then Adjust the Flame Down So the Pancakes Cook Evenly and not Too Quickly. |
