Vietnamese Pancake - This Isn't Chicken Recipe
Make Vietnamese Pancake - This Isn't Chicken Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Filling
To Serve
Method
Prepare the Batter
- 1
Mix the Ingredients
In a mixing bowl, combine the rice flour, turmeric powder, salt, and water. Whisk until the mixture is smooth and well combined. Let the batter rest for about 30 minutes.
Prepare the Filling
- 2
Sauté the Vegetables
In a frying pan, heat 1 tablespoon of vegetable oil over medium heat. Crumble the firm tofu into the pan and stir-fry for about 5 minutes until golden. Add the shiitake or button mushrooms, julienned carrots, and chopped green onions. Cook for another 3-4 minutes until the vegetables are tender. Add the bean sprouts and stir briefly. Season with salt to taste, then remove from heat.
Cook the Pancakes
- 3
Cook the First Side
In a non-stick skillet, heat 1 tablespoon of vegetable oil over medium heat. Pour about 1/2 cup of the batter into the skillet, swirling to cover the bottom. Cook for about 3-4 minutes until the edges start to lift and the bottom is golden.
- 4
Add the Filling
Spoon a portion of the vegetable filling onto one half of the pancake. Cook for an additional 2 minutes.
- 5
Fold and Finish Cooking
Gently fold the pancake in half over the filling and cook for another minute. Repeat with the remaining batter and filling.
Serve
- 6
Plate the Pancakes
Serve the pancakes warm on a plate with fresh lettuce leaves and herbs on the side. Drizzle with soy sauce before enjoying.
