KOREAN CHIVE PANCAKE (BUCHUJEON)
Korean Chive Pancake (Buchujeon) uses Garlic Chives and is one of those foods that may seem like there is not much difference between different recipes but you can actually have an amazingly good chive pancakes and oh, so-so Buchujeon so please try this recipe.
Provided by JinJoo Lee
Categories Appetizer Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- Clean chives and cut into 2 inch long pieces.
- Make batter by mixing flour, water, egg, salt and sugar. Whisk well until batter is smooth.
- In a mixing bowl, add chives and then pour batter but do it in gradual amounts to make sure you don't have too much batter.
- Heat frying pan on medium high heat. Add 2 tsp of vegetable oil for a 10 inch pan.
- When oil moves around freely like water, when swirled, pour chive pancake mixture and spread it out with spatula on pan. A mistake you can make here is to make the pancake too thick.
- Cook for about 2 min or until about 70% of surface looks cooked.
- While pancake is cooking, make a simple Dipping Soy Sauce and serve either with some sesame seeds or chopped green onions or chive flowers like I did here!
- Turn it over and add another 1~2 tsp vegetable oil around the edges of the pan. Cook for another 2 min or so until nicely browned.
- Transfer pancake onto a cutting board and cut into squares or diamonds. You can also just serve it whole and allow people to just cut it at the table.
Nutrition Facts : Calories 54 kcal, Carbohydrate 10 g, Protein 2 g, Cholesterol 10 mg, Sodium 64 mg, ServingSize 1 serving
CHIVE PANCAKES WITH GORGONZOLA AND BACON
Steps:
- For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
- Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
- In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!
POTATO-CHIVE PANCAKE
Crisp wedges of a potato pancake make for a pleasant break from routine side dishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and chives to a medium bowl. Season with salt and pepper, and toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more. Slice into wedges before serving.
Nutrition Facts : Calories 183 g, Fat 11 g, Fiber 1 g, Protein 2 g
CHIVE & SCALLIONS PANCAKES
These savory, pan-fried pancakes are layered with softened butter and filled with the mild onion flavor of chives and scallions.
Provided by Arlyn Osborne
Categories Chinese
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the dipping sauce, making sure the sugar dissolves, and set aside.
- Whisk together the flour and salt in a large bowl.
- Bring 1 cup of water to a boil in a small saucepan.
- Measure out 3/4 cup of water and pour over the flour mixture.
- Mix together with a fork. Add the sesame oil and mix. The dough will be shaggy.
- Add 2 more tablespoons of the remaining hot water. And mix with a wooden spoon until the shabby dough comes together.
- Shape into a mound in the bowl, then transfer to a floured surface. Knead for 7-10 minutes, incorporating more flour as needed, until the dough becomes smooth.
- Shape the dough into a ball, wrap in plastic wrap, and cover with a towel. Let rest for 1 hour at room temperature.
- Meanwhile, combine the scallion and chives in a bowl and set aside.
- Flour a surface and shape the dough into a thick log. Cut into 6 portions.
- Work with one portion of dough at a time, keeping the others covered with a damp towel.
- Flatten the dough portion by hand. Use a rolling pin to roll into a very thin rectangle, about 12 x 8 inches, with the long side facing you.
- Brush all over with a thin layer of softened butter. Sprinkle evenly with 1/4 teaspoon of salt and about 2 tablespoons of the scallion-chive mixture.
- Tightly roll the dough away from you so you're left with a log. Gently roll the log back and forth on the surface with your hands so that the log has an even thickness throughout.
- Starting at one end, roll the dough into a tight coil, tucking the end piece underneath. This should resemble a cinnamon bun. Then flatten slightly with the palm of your hand. Place on a parchment-lined baking sheet and cover with a damp towel.
- Repeat with remaining portions of dough, then let rest at room temperature under the damp towel for 15 minutes.
- Cut 4 small squares of parchment paper and flour a work surface.
- Place a bun onto the floured surface and roll into a 6-1/2 inch round. Place back onto the parchment-lined baking sheet and top with a small square of parchment paper. Cover with the damp towel.
- Continue rolling out the remaining dough portions, stacking with parchment squares between dough rounds.
- Heat about 1/2 tablespoon of vegetable oil in a nonstick skillet over medium low heat. Cook for 2-3 minutes per side until golden brown.
- Transfer to wire rack set inside a baking sheet. Repeat with remaining pancakes.
- Cut each pancake into 4 wedges and serve with the dipping sauce.
Nutrition Facts : Calories 236.1, Fat 8.1, SaturatedFat 4, Cholesterol 15.3, Sodium 746.3, Carbohydrate 35.3, Fiber 1.6, Sugar 2, Protein 5.3
POTATO-CHIVE PANCAKE
Got this from Everyday Food (a Martha Stewart magazine). It looks so good, but I haven't tried it yet (posting here for safe keeping).
Provided by Skooch
Categories Breakfast
Time 25m
Yield 1 Pancake, 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes to a medium bowl and add chives. Season with salt and pepper; toss to combine.
- In a medium nonstick skillet, heat oil over medium. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake.
- Cook until underside is golden brown, 10 to 15 minutes. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, 10 to 15 minutes more.
- Slice into wedges and serve.
Nutrition Facts : Calories 182.7, Fat 10.8, SaturatedFat 1.6, Sodium 25.2, Carbohydrate 20.1, Fiber 1.6, Protein 2.4
IRISH STYLE POTATO-CHIVE PANCAKES
Irish cuisine originated in the kitchens of the farmers of the past from good, wholesome food made with locally grown produce. A famous Irish staple is the potato. Whip those into an old, easy standby and you have a great lunch, especially with a bit of sausage on the side. Posted for Zaar World Tour 05.
Provided by Amis227
Categories Lunch/Snacks
Time 1h40m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; cover with cold water.
- Bring to a boil over high heat.
- Reduce heat; simmer uncovered until potatoes are tender, 15 to 20 minutes.
- Drain potatoes, then return to saucepan.
- Turn heat under saucepan to medium-low.
- Cook potatoes until dry, about 2 minutes, stirring occasionally.
- Add milk.
- Using a potato masher, mash potato mixture until fairly smooth.
- Remove from heat; stir in chives, salt and pepper.
- Transfer to a medium bowl, cover and refrigerate until cold.
- Potatoes will thicken as they cool.
- Form potato mixture into 12 patties about 3 1/2 inches in diameter and 1/2 inch thick. Melt 1 teaspoon butter in a large nonstick skillet over medium heat until hot and sizzling.
- Add three or four patties to skillet.
- Cook until golden brown, about 2 minutes per side.
- Keep warm in a 200 degrees F oven while cooking remaining patties in remaining butter.
- Serve warm with sour cream.
More about "chive pancakes recipes"
CHINESE CHIVE PANCAKES RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Chinese Stir Fry RecipesCalories 160 per servingTotal Time 1 hr 40 mins
- Combine 2 cups flour and sugar in a food processor (see Tips). With the motor running add boiling water and process until the dough forms a ball and completely pulls away from the sides. The dough should not be sticky or dry. If it's sticky, add 1 to 2 tablespoons flour and process for a few seconds more. If it seems dry, add 1 to 2 tablespoons cold water and process for a few seconds more.
- Remove the dough and knead with lightly floured hands for 30 seconds. It should be smooth and elastic. Lightly dust a medium bowl with flour, place the dough in it and cover with a damp kitchen towel. Let rest at room temperature for 1 hour.
- Lightly dust your work surface and hands with flour. Divide the dough into 4 equal pieces and cover with a damp kitchen towel. One at a time, form each piece into a ball, then flatten with one hand to make a thick disc. With a lightly floured rolling pin, roll into a 7-inch round. Lightly brush with 1/2 teaspoon sesame oil. Evenly sprinkle with 1/8 teaspoon salt and 2 tablespoons chives, then tightly roll into a fat rope. Tightly coil the rope, pinching the end of rope to seal. Cover with a dampened kitchen towel and let rest for 15 to 20 minutes. Dust the work surface and rolling pin with flour and roll each coiled bun into a 7-inch round. Cover with a dampened towel. (The dough can be held at room temperature, covered, for up to 4 hours.)
- Lined a cutting board with several thicknesses of paper towels. Heat a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 1/2 teaspoons peanut (or grapeseed) oil and reduce heat to medium. Carefully add 1 pancake and cook, lightly pressing with a metal spatula, until lightly golden, 1 to 2 minutes. Carefully turn the pancake over and cook, pressing with the spatula, until golden on the second side, 30 seconds to 1 minute. Transfer pancake to the prepared cutting board. Cook the remaining pancakes, using 1 1/2 teaspoons oil per batch and adjusting heat between medium-high and medium, so that there's a constant sizzling and the oil gives off a wisp of smoke. (If there's lots of smoke the heat is too high.) Cut each pancake into 6 to 8 wedges and serve immediately.
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