I was in the mood to make myself breakfast yesterday. I browse through my recipe books and decided to make this shanghai pancakes. This is so easy and I have all the ingredients on hand. It doesn't require milk or buttermilk which I'd run out of so this recipe is just perfect!
110g All-purpose flour
1/4 tsp salt
1 egg, beaten
2 tbsp white sesame seeds, roasted
Red Bean Paste/any fillings of your choice
- Sift flour and salt into a deep mixing bowl.
- Make a well in the centre, then add beaten egg and half of the water.
- With a wooden spoon, gradually work in the flour from all sides.
- Pour in remaining water and sesame seeds and mix until batter is smooth. Allow batter to stand for about 30 minutes.
- Heat about 2 tsp oil in a small frying pan.
- Add about 3 tbsp batter and cook pancakes for 1 minute on each side until both sides are brown. Transfer to a plate.
- Repeat until all batter is used up (Add more oil as required).
- Spread pancake with bean paste and fold in half. Pan-fry each folded pancake on both sides quickly to make them crisp.
- Serve immediately.
Recipe Source: Mini Cookbooks Series - Desserts
This makes about 5 pancakes depending on your thickness. The pancake is plain so when eaten with the red bean paste, it is not overly sweet. I added chunky peanut butter as well. :) Do eat it immediately while it's hot cos' that is when the pancakes are very crispy.