This mix belongs in the cupboard in bulk. For a quick meal it is fiddly to get all the ingredients for the basic mix out, but put together a container full of the flour mix and you have a meal/bar snack. Traditionally it is made with a lot of garlic chives, which I grow near the back door. I just snip a pile off, just above the base of the plant, wash, clean out the scraggly stems then chop into 1/3s.
Ingredients for pancake
- 4 cups plain flour
- 2 cups rice flour
- 2 cups cornflour (or tapioca starch works)
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
Spicy dipping sauce:
- ¼ cup light soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp white sugar
- 2 tsp Chinese cooking wine
- 2 tbsp finely sliced spring onion
Instructions:
This is the bulk mixture for these pancakes.
In a mixing bowl, whisk together all the dry ingredients and store in an airtight container until ready to use.
HOW TO COOK
- Chop, slice or grate any green or hard vegetables, that are in the fridge but not things that are watery like cucumber or tomato. I typically use a lot of cabbage, with spring onions, carrots, zucchini. About 2 cups for one pancake. The vegetables shrink a fair bit and this is about 1.5cm thick.
- Put 1/2 cup of the flour mix in a bowl add 2 tablespoons of water and mix well. This is not a watery mix.
- Add the vegetables and stir until coated with the flour mix.
- Add more flour or water to get the mix just damp enough to be spreadable.
- Heat a 25cm cast iron skillet on the cooktop
- Spray the pan liberally with a high heat oil.
- Spread the mix out, using a spatula to even it out.
- Cook on medium until the base is golden and flip, pushing down on the surface to increase contact with the pan.