Asian pancakes are a delicious treat found in many countries across Asia. From savory to sweet, these pancakes come in various forms, flavors, and textures. Whether you’re craving crispy scallion pancakes from China or fluffy, soft pancakes from Korea, there’s an Asian pancake recipe for everyone. In this guide, we will explore how to make Asian pancakes, highlighting the key ingredients, methods, and tips for creating the perfect pancake every time.
What Are Asian Pancakes?
Asian pancakes are different from the regular pancakes you might be used to. They are often made with a variety of ingredients and techniques, resulting in unique textures and flavors. For example, Chinese scallion pancakes are crispy and savory, while Korean pancakes (known as jeon) can be filled with vegetables, seafood, or meat. Some Asian pancakes are made from rice flour, while others use wheat flour, resulting in a chewy or crispy texture.
The Essential Ingredients for Asian Pancakes
Before we dive into the recipes, let’s take a look at the common ingredients used in making Asian pancakes:
Flour: The base of the pancake is typically made with flour. All-purpose flour is commonly used, but some recipes call for rice flour or a combination of both, especially in recipes like Korean pancakes.
Water: Water is used to form the pancake batter. The amount of water will depend on the recipe and the texture you want to achieve.
Oil: Oil is used in both the batter and for frying. This helps create the crispy texture, especially for savory pancakes like Chinese scallion pancakes.
Seasonings and Fillings: Asian pancakes are known for their bold flavors. Ingredients like green onions (scallions), garlic, sesame oil, soy sauce, and ginger are common seasonings. Fillings may include vegetables, seafood, or meat.
Eggs: In some recipes, eggs are added to the batter to help bind the ingredients together and contribute to a fluffier texture.
Types of Asian Pancakes
There are various types of Asian pancakes, and they can be divided into two main categories: savory and sweet. Here are a few popular types:
Chinese Scallion Pancakes: These are crispy, savory pancakes filled with green onions and a touch of sesame oil. They are often served as a snack or appetizer.
Korean Jeon (Pancakes): Korean pancakes are made with a variety of ingredients, including vegetables, seafood, and sometimes meat. They are usually thinner than Chinese scallion pancakes and are often served with a dipping sauce.
Japanese Okonomiyaki: A savory pancake filled with cabbage, pork, or seafood, and topped with a variety of condiments like mayonnaise, bonito flakes, and okonomiyaki sauce.
Taiwanese Cong You Bing (Scallion Pancakes): These are similar to Chinese scallion pancakes but tend to be thicker and fluffier.
Indian Pesarattu (Green Gram Pancake): A savory pancake made with green gram (moong dal) and spices, often served with chutney.
Recipe 1: Chinese Scallion Pancakes (Cong You Bing)
Chinese scallion pancakes are crispy on the outside and chewy on the inside. They are simple to make and full of flavor. Here’s how to prepare them.
Ingredients:
- 2 cups all-purpose flour
- 1 cup boiling water
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 4 green onions, finely chopped
- 1/4 cup vegetable oil (for frying)
Method:
Prepare the Dough: In a large mixing bowl, add the flour and salt. Gradually pour in the boiling water, stirring as you go. Use a wooden spoon or chopsticks to mix until the dough begins to come together.
Knead the Dough: Once the dough has cooled down enough to handle, knead it for about 5-10 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Roll Out the Dough: After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball. On a lightly floured surface, roll one ball into a thin circle, about 8 inches in diameter.
Add the Filling: Brush a thin layer of sesame oil over the rolled dough. Sprinkle a generous amount of chopped green onions over the dough, followed by a pinch of salt.
Form the Pancake: Starting from one edge, roll the dough up into a log. Then, coil the log into a spiral shape. Flatten the spiral into a round pancake, about 1/4 inch thick.
Fry the Pancakes: Heat a bit of vegetable oil in a large pan over medium-high heat. Once the oil is hot, place the pancake in the pan and fry until golden and crispy on both sides, about 2-3 minutes per side. Repeat with the remaining pancakes.
Serve: Slice the pancakes into wedges and serve hot. They are delicious on their own or served with a soy-based dipping sauce.
Recipe 2: Korean Jeon (Pancakes)
Korean jeon are savory pancakes made with a variety of ingredients. You can make them with vegetables, seafood, or a combination of both. Here’s a basic recipe for vegetable jeon.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup zucchini, julienned
- 1/2 cup carrots, julienned
- 1/4 cup onions, thinly sliced
- 1/4 cup green onions, chopped
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (for frying)
Method:
Prepare the Batter: In a mixing bowl, combine the flour, water, egg, salt, and pepper. Mix until smooth.
Add the Vegetables: Stir in the zucchini, carrots, onions, and green onions into the batter.
Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium heat. Once the oil is hot, pour in a ladle of batter and spread it into a thin, even layer. Fry the pancake for 2-3 minutes on each side, until golden brown.
Serve: Once cooked, remove the pancake from the skillet and place it on a paper towel to drain any excess oil. Serve hot with a soy-based dipping sauce.
Recipe 3: Japanese Okonomiyaki
Okonomiyaki is a savory Japanese pancake that’s often made with a variety of toppings. It’s a popular street food and can be customized to your taste.
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup dashi (Japanese soup stock)
- 1 egg
- 1 cup cabbage, shredded
- 1/4 cup cooked shrimp (optional)
- 2 tablespoons pickled ginger, chopped
- 2 tablespoons green onions, chopped
- 1/4 cup okonomiyaki sauce (or Worcestershire sauce)
- 2 tablespoons mayonnaise (optional)
Method:
Prepare the Batter: In a large bowl, whisk together the flour, dashi, and egg until smooth.
Add the Fillings: Stir in the shredded cabbage, shrimp, pickled ginger, and green onions.
Cook the Pancake: Heat a small amount of oil in a skillet over medium heat. Pour the batter into the pan and shape it into a round pancake. Cook for about 3-4 minutes per side until golden brown and cooked through.
Serve: Drizzle the okonomiyaki sauce on top and add a little mayonnaise for extra flavor. You can also top it with bonito flakes and dried seaweed for an authentic touch.
Tips for Perfect Asian Pancakes
Use the Right Flour: Depending on the recipe, some pancakes may require rice flour or a combination of rice and wheat flour. Always check the recipe for the type of flour needed.
Control the Heat: Frying at the right temperature is key to getting crispy pancakes. Make sure your oil is hot but not smoking to avoid burning the pancakes.
Rest the Dough: If you’re making a dough-based pancake, give it time to rest before rolling. This helps the gluten relax and results in a smoother dough.
Experiment with Fillings: Feel free to experiment with different fillings like seafood, mushrooms, or meat, depending on your taste preferences.
Conclusion
Making Asian pancakes at home is an enjoyable and rewarding experience. Whether you’re making crispy Chinese scallion pancakes, savory Korean jeon, or delicious Japanese okonomiyaki, these recipes are sure to impress. The beauty of Asian pancakes lies in their versatility – you can make them as simple or as complex as you like, using a wide range of ingredients and flavors. With a little practice and the right ingredients, you’ll be able to create authentic, mouth-watering Asian pancakes that are perfect for any occasion.
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