Allow me to continue my recent fascination with Chinese desserts - today's feature is a sweet pancake recipe of my late Grandma whom we addressed as 'Popo'. According to my mom, my popo used to make this as a snack for them during their childhood days whenever my mom and her siblings craved something sweet. You probably won' t find these pancakes being sold anywhere as I think this recipe is something my popo created or improvised upon. Nevertheless, I think these pancakes are great little snacks that you can whip up with minimal ingredients at home anytime. The texture of these pancakes are a little chewy and I like them best with crispy edges. Since there are so little ingredients involved, the quality of the eggs used are of utmost importance to ensure the soft, sweet fragrance. Do try these at home and I hope you will like them - since these pancakes are sweet, they are best served with something savoury, but they are also good on their own with some piping hot coffee. My mom likes to serve them with some bacon.
Step by step photo instructions after the jump.
2 cups cake flour
4 heaped tbsps sugar (add more if desired)
Water (the ratio of water to flour is 3:1)
Enough oil for pan-frying
1 & 2. Add the egg to the flour in a bowl. Mix with a pair of chopsticks or a wooden spoon.
3. Add the water and mix well
4. Run the batter through a sift to get rid of the lumps.
5. The batter is supposed to be rather watery as you can see.
6. Start pan-frying the pancakes by ladling onto a non-stick frying pan. Fry with low heat to ensure the pancakes are cooked through and to avoid burning.
Monday, August 09, 2010 | Labels: chinese desserts, pancakes |
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