I remember when I was a child, aside from my mom's normal flour pancake, one of the most nostalgic dishes has to be the savory pancake. Every holiday morning, the kitchen would fill with the aroma of salty dried shrimp and the fragrant scent of green onions sizzling in oil. That old-fashioned taste is still something I can't forget.
Today, I decided to prepare these savory pancakes for my little one, taking advantage of the holiday. As times change, the pure ingredients from back then are no longer the same. But the one thing that remains unchanged is the deep love from my mother, which seems to have unknowingly passed down into my hands.
Savory Spinach and Mushroom Pancakes - Recipe
Preparation Time: 10 minutes
Yield: 2 pancakes
Ingredients:
Goglufree All purpose Flour - 100g
Water - 180g
Spinach - 100g
Mushrooms - 50g
Other Vegetables - 30g
Egg - 1 (optional)
*The weight of vegetables can be compared to the weight of the flour.
*Consider using kale instead of spinach if you want to avoid high histamine levels.
Kale: Link
*You can also add dried shrimp or scallion oil.
Seasoning:
- Sugar - 20g
- Sea Salt - 2g
- Sesame Oil - 1 tsp
- Soya Sauce(Gluten-Free) - 1 tsp
- Ground Black Pepper - a pinch
*Feel free to adjust the seasonings to your liking.
Step 1: Start by preparing the mushrooms, spinach, and any other ingredients you have.
Step 2: Pour in the Goglufree All-Purpose Gluten-Free Flour - 100g.
Step 3: Pour 180g of water into the flour.
Step 4: Then, add all the seasonings one by one into the batter and stir until well mixed.
Step 5: Pour the ingredients into the batter and mix well.
Step 6: Make sure not to use too many ingredients to avoid the batter becoming too sticky. If it's too sticky, you can add a little more water and seasoning to adjust it.
Step 7: Preheat a frying pan, then add oil and heat it.
Step 8: Pour the pancake batter into the frying pan and spread it out slowly into a circular shape.
Step 9: If you want to add an egg, you can crack one egg onto the pancake at this point.
Step 10: When the bottom of the pancake turns golden brown, flip it over. The pancake is ready to be served when both sides are golden brown as shown below. (If you want a crispier texture, you can fry it for an additional 2-3 minutes.)
Step 11: You can serve it with your choice of sauce. If you don't have a specific sauce, it's also delicious with chili sauce. Enjoy!
If you have a family of four, you can double the amount of flour.
The mildness of organic spinach, paired with the crispy outside and soft inside brown rice pancake, has made my mind wander back in time without me realizing it.
