I only found out this week that justbento.com (sister-site of justhungry.com) is not only about bento basics and skills. There are actually some simple to follow recipes available as well. And so I attempted one of the recipe that was posted earlier this week by Maki.
The pancake didn't turn out as crispy as I though it would be. From the Just Bento site, Maki's pancake definitely looked crispier. I can't quite figure out the reason why but I suspect it has got to do with the ratio of the batter to the filler. She mentioned 7 oz of flour but also indicated that it is equivalent to 2 US cup. 1 US cup is 240 ml, so that should make it 480 ml . But 7 oz is only almost close to 210 ml. The consistency of the batter looked right today though. A little confused with the flour measurement. Will need to experiment with it again. Probably increase the ratio of the batter to the filler or reduce the filler significantly.
I think the kids would have preferred this deep-fried to pan-fried. So that is also one variation to consider.
Ingredients:
(1) Filling -
- About 3 cups of finely julienned vegetables (green onions, garlic chives, bean sprouts, carrots etc)
- 1 cup of kimchi cabbage roughly chopped or add more vegetable instead (I added normal cabbage instead)
- Other ingredients that can be added - ham, julienned meat etc
(2) Batter -
- 200 gm / 7 oz (about 2 US cups) white all-purpose flour or cake flour
- 1 large egg beaten
- 250 ml water
- Pinch of salt
(3) Dipping Sauce -
- 2 tablespoon soya sauce
- 1 tablespoon rice vinegar or lime juice with a mix of 1 tablespoon sugar
- Few drops of chili oil to taste
- Chopped green onion
Preparation:
Sift flour and salt together. Combine the egg with water. Add the liquid to the flour gradually to form a thin batter. Set aside for at least 1/2 hour if possible.
Mix the batter and the other ingredients together (ratio of filler should be quite high).
Heat up frying pan or griddle and coat with oil. A little sesame oil can be added for a nutty flavour.
Spread the mixture out as thin as possible on the pan and cook over medium heat until crispy and golden brown, then turn over and cook on the other side.
Cut into wedges or square before serving.
Number of Servings: 4
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