Laotian Stuffed Pancakes Recipes

BACON-EGG-AND-CHEESE-STUFFED PANCAKES

Steps:

• Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
• Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
• Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
• Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

PANCAKE POCKETS

Steps:

• Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and egg in a separate bowl. Add the wet ingredients to the dry ingredients, stirring gently to combine. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning.
• Heat a griddle over medium-low heat. Once hot, grease the griddle with butter. Drop 2 circles of batter onto the griddle, about 2 tablespoons each, and cook until bubbles start to form, about 30 seconds.
• Add 1 tablespoon of strawberries and 1 tablespoon of chopped pecans to each pancake and cook for about 20 seconds. Drizzle a teaspoon of cold pancake syrup over the strawberries and pecans, then top with 2 tablespoons of batter. Flip the pancakes and cook on the other side until golden and crispy, about 2 minutes. Continue to cook the remaining pancakes.
• Serve immediately, or individually wrap in foil for a perfect meal on the go!

VEGGIE STUFFED PANCAKES

Steps:

• In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
• Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
• Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.

LAOTIAN STUFFED PANCAKES

Steps:

• Soak the mung beans in water for 1 hour, drain, rinse then add beans to 500 mlwater, bring to a boil and cook untilsoft apprx 30 minutes Drain& mash.
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• Mix dry ingredients, make a well in the center, break in the egg& stir.
• Mix in the coconut milk, add enough water to thin out the batter until it will pour, rest for 10 minutes Saute sprouts& onion in butter until tender crisp.
• Add mashed beans& mix, remove from heat.
• Spray a skillet with veggie oil and pour in 200 ml of batter, fry until light brown, flip over Place 45 ml of stuffing on one half of the pancake and fold over, fry until golden.

QATAYEF ASAFIRI (STUFFED SEMOLINA PANCAKES)

Steps:

• Prepare the syrup: In a small saucepan, combine the sugar, lemon juice and 1/4 cup water. Bring to a boil over medium heat. Lower heat and simmer until slightly thickened, about 5 minutes. Set aside to cool completely, then stir in 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water.
• Make the batter: Add 1 1/4 cups plus 2 tablespoons water to a blender or food processor. Add all the batter ingredients and process until smooth. The batter should be quite loose, similar to heavy cream in consistency. Set aside to rest for 15 minutes.
• Meanwhile, prepare the filling: Place the mascarpone, heavy cream, confectioners' sugar, 1/2 teaspoon orange blossom water and 1/2 teaspoon rose water in a small bowl. Use a handheld electric mixer to whip into stiff peaks. Refrigerate until ready to use.
• Cook the qatayef: Place a medium nonstick skillet or griddle over medium heat until hot. Mix the batter to ensure it is smooth, then pour separate 1-tablespoon portions of batter into the pan, fitting about 4 circles. Cook qatayef until the entire surface is covered in small bubbles and the center loses its sheen, about 30 to 45 seconds. (You might be able to cook off more at a time once you've determined the right temperature and consistency of the batter.) If the bubbles are large and sparse, then your batter is too thick; stir 1 tablespoon of water into the batter to thin. Qatayef cook only on one side; the base should be uniformly golden and the top covered in small bubbles. If the disks brown too quickly - or unevenly - underneath before the batter loses its sheen on top, lower the heat slightly.
• Transfer each cooked qatayef to a large tray lined with a dish towel and cover with another dish towel while you cook the remaining batter.
• Fill the qatayef: Fold each into a half-moon, bubble side on the inside, and pinch to seal the edges together halfway. Using a teaspoon or a piping bag, fill the opening with the cream, then dip the exposed cream filling into the ground pistachios.
• Arrange the filled qatayef on a serving platter. These can be covered in plastic wrap and refrigerated for several hours until ready to serve. To serve, drizzle the cooled syrup over the qatayef and offer guests more syrup to add to their individual plates, if they choose.

NUT AND SESAME SEED STUFFED PANCAKES

Steps:

• Make the dough: In a large bowl, combine both flours, the yeast, sugar, salt, oil, warm milk, and ¼ cup (2 fl oz. or 60 ml) water. Knead or mix with a spatula until everything comes together in a sticky dough. Cover and set aside to rise until doubled in size, 1-2 hours.
• Meanwhile, make the filling: In a food processor, combine the nuts and sesame seeds and pulse until coarsely chopped. Transfer to a small bowl, add the granulated sugar, brown sugar, tahini, date molasses, rose water, cinnamon, and salt and mix until everything comes together in a coarse paste.
• Oil your hands and divide the dough into 12 equal portions (about the size of golf balls) and place on an oiled tray. One at a time, flatten each ball until it's slightly larger than your palm and spoon a generous tablespoon of the filling into the center. Bring the edges together to seal each parcel into a ball.
• Pour a very thin layer of vegetable oil into a large frying pan and place over medium heat. When hot, place one ball and flatten it to a wide disc with an oiled spatula. Repeat until the pan is full. Cook until the bottom is golden brown, about 1 minute, then flip and continue to cook until the other side is a golden brown as well. Remove from the heat and serve while still warm.

CHEESY STUFFED PANCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4. Heat the mascarpone in the microwave for 1-2 mins, or until loosened. Stir in the chives and half of the grated hard cheese, then season generously with black pepper and a good pinch of salt.
• Line a baking sheet with baking parchment. Spread the mascarpone mixture over half of each of the pancakes, then top with the ham, if using (or if using salmon, top the pancakes with it just before serving instead). Fold the pancakes in half, then in half again to create a triangle shape and transfer to the baking sheet. Sprinkle over the remaining grated cheese and bake for 15 mins, or until golden and bubbling. Sprinkle over some chives to serve.