Crisp Hoi An Pancakes Recipes

CRISP HOI AN PANCAKES

Steps:

• Whisk flour, turmeric, salt, and 1 1/2 cups water in a large bowl until smooth. Cover and let sit at room temperature 1 hour (this allows the rice flour to hydrate; the batter will get creamier as it sits).
• Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook, tossing often, until cooked through, about 3 minutes. Transfer to a plate.
• Wipe out skillet and return to medium high heat. Add remaining 4 tablespoons oil. Mix batter to reincorporate rice flour, pour 1/2-cupful into skillet, and swirl pan to evenly spread out batter. (Be careful: Batter will splatter.) Cook pancake, shaking pan occasionally, until almost cooked and edges begin to curl, about 4 minutes. Top with one-fourth of scallions, one-fourth of bean sprouts, and one-fourth of shrimp and cook until pancake is golden brown and crisp, about 1 minute. Using a spatula, fold pancake in half, forming a half-moon. Transfer to paper towels to drain. Repeat with remaining batter (mixing before adding to pan), scallions, bean sprouts, and shrimp to make 3 more pancakes, adding more oil to skillet as needed.
• Cut pancakes into wedges. To eat, tuck each wedge inside a lettuce leaf along with some herbs and dip in Nuoc Cham.

CRISPY POTATO PANCAKES

Steps:

• Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

CHEZ MA TANTE'S PANCAKES

Steps:

• Whisk egg and yolk together in a medium bowl. Add baking powder, sugar and salt; whisk until smooth and fluffy. Pour in half the milk, then half the flour. Using a wooden spoon, stir to combine. Add the remaining milk and flour plus 2 tablespoons clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.
• Heat a large 12-inch cast-iron skillet or griddle over medium-high for at least 5 minutes. Pour about 1/4 cup clarified butter into the pan. When the surface of the clarified butter starts to shimmer, ladle about 1/3 cup of the batter into the skillet for each pancake, leaving a couple of inches between each pancake. Add more clarified butter as pancakes cook to keep about 1/8 inch of fat in the bottom of the pan at all times.
• Cook until the top of the pancake starts to bubble and edges turn browned and crisp, 2 to 3 minutes. Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, 2 to 3 minutes. Repeat to cook the remaining pancakes, adding more clarified butter as needed.
• Serve immediately with pats of salted butter, if desired, and maple syrup. If making a large batch, cooked pancakes can be kept warm on a wire rack set in a rimmed metal baking sheet in a 300-degree oven.

CRUNCHY PANCAKES

Steps:

• Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds.
• Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed.
• Serve with fresh berries, Greek yogurt and mint.