Crispy Mediterranean pancakes recipe
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Not the usual Chinese filling but a Mediterranean one instead. A little time consuming to make but easily frozen for later use.
Wiltshire, England, UK
1 person made this
IngredientsMakes: 8 to 10 pancakes
- 60g egg noodles
- 2 teaspoons oil
- 1 onion, chopped
- 2 cloves garlic, chopped and crushed
- 50g button mushrooms, chopped
- 75g cherry tomatoes, chopped
- salt and pepper
- 2 tablespoons tomato puree
- 2 eggs
- 150ml milk
- 125g plain flour
- oil for deep frying
MethodPrep:25min ›Cook:20min ›Extra time:1hr › Ready in:1hr45min
- Put noodles into a pan of boiling salted water. Remove from the heat and allow to slowly absorb the water.
- In a little oil lightly fry the chopped onion and the garlic until softened.
- Add the tomatoes and the mushrooms and a little salt and pepper and fry gently for about 5 minutes before adding the tomato puree. Stir well and then add the drained noodles. Mix well until the noodles are fully covered. Set aside to cool.
- In a bowl or food processor whisk the eggs and then add the milk. While still whisking slowly add the flour until you have a nice, smooth consistency.
- Heat a frying pan with as little oil as possible. When it is nearly smoking turn the heat down a little and then add a ladle of pancake mix. Fry lightly on both sides and then remove from the pan. Repeat until almost all the pancake mix has gone but save a little to use as "adhesive". You should have 8-10 pancakes depending on the size of your frying pan.
- When everything has cooled place a line of noodle mix along the centre of one of the pancakes. Brush the side edges with the saved pancake mix and then fold in the sides. Fold over the top and start to roll the pancake. Brush more pancake mix along the bottom and then complete the roll. Put to one side with the end of the roll underneath. Repeat for the rest of the pancakes. Leave for at least 1 hour.
- If you have a deep fryer then please use it. If not add 2 inches of oil to a large saucepan. Heat the oil to 160-170 C. It is vital to pay attention at all times; deep frying is potentially dangerous. Fry the pancakes two at a time until crispy and brown.
Obviously the filling can be varied to suit your own tastes or the contents of your cupboards.
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Crispy Vietnamese Pancakes – Banh Xeo Published: Feb 25, 2014 · Modified: Jan 6, 2020 by Bintu · This post may contain affiliate links. These Crispy Vietnamese Pancakes aka Banh Xeo are easy to make turmeric and coconut milk pancakes that are fried to crisp perfection. Stuffed full of chicken and vegetables, crunchy bean sprouts and chilis and fresh cilantro, they make a great breakfast, brunch or lunch option. Suitable for people following a gluten free diet. These Crispy Vietnamese Pancakes. These savory pancakes also known as Banh Xeo or Happy Pancakes, are Vietnamese street food at it&rsquos best. For real. These thin, lacy pancakes are served crispy warm, folded over and stuffed full of chicken or pork, vegetables, crunchy bean sprouts and chilis, and fresh cilantro. Traditionally you eat these with your hands and dip torn off pieces into the Vietnamese Dipping sauce that they are served with. I learned how to make them in a tiny cooking school in Ho Chi Minh City, and as I whisked together rice flour, turmeric, and coconut milk into the Banh Xeo batter I knew I had stumbled onto a good thing. I was hooked after just one bite. I love that these pancakes are egg free and gluten free and served full of fresh Vietnamese flavor. They are great served for breakfast, brunch, lunch and for something different for Pancake Day. Fun fact: did you know that Banh Xeo actually means &lsquosizzling cake&rsquo because of the loud sizzling sound the rice batter makes at it is added into the hot oil? Crispy Couscous Pancake with Tomato & Onion
This is a fabulous way to prepare couscous! I love the crunchy burnt bits, it is my favourite part. It keeps quite well for a day or two, and I strongly recommend reheating it in the oven instead of microwave so the top gets crispy again. The couscous is simply mixed with a tomato and onion mixture, then pan fried until the bottom is crispy. My new favourite way to have couscous!
This recipe is based on the Couscous with Tomato and Onion from Yotam Ottolenghi’s Jerusalem cookbook which I am obsessed with. It has so many ideas for new ways to prepare fresh and simple food, with a heavy emphasis on vegetarian recipes. I altered the recipe to remove the butter and reduce the amount of oil generally, as well as reducing the amount of water used to prepare the couscous to make the couscous less soggy once cooked (as it continues to cook and absorb liquid when in the stove).
I served it with a simple zucchini and fennel side salad – ribbons of zucchini (using a potato peeler), shaved fennel (using a mandolin) dressing with a squeeze of lemon and olive oil, sprinkled with fennel fronds (recipe outlined briefly below).
You might also like this Middle Eastern Spiced Chickpea Salad which has been very popular, also inspired by Yotam Ottolenghi. Ready in just over 10 minutes, and absolutely delicious!
Last updated: 1 March 2020
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Nishalya sooriarachchi says
This recipe was so amazing I loved it very much. But I’m kind a disappointed since I cannot find some of these ingredients in Sri Lanka since I’m a Sri Lankan thise ingredients are not available here. I love korean recipes very much
Thank you! and sorry to hear that you can’t get all the ingredients. Try different vegetables and see what works.
So sorry about your brothers passing. Deepest sympathies to you and your family.
Thank you so much for taking the time to leave me this note. I appreciate it very much. It’s not easy when the whole family is grieving..Best wishes to you Penelope.
9 Responses to “Crispy German Potato Pancakes”
I make these love these but no eggs. If extra I put wax paper between and freeze. Just reheat.
I remember these from a real German lady showed my Mom. Then my Mom put her personal touch to the recipe. You shred the brown skin potato into a strainer. Then you rinse potatoes with clear water and press as much water out and take paper towel top. Then put shredded one Vidalia onion into about Six medium shredded/rinsed/patted dry. Add 2 large eggs/1 teaspoon salt/ onion and garlic powder are optional. 3Tablespoons flour. I cook in contact grill. Just spray with your favorite cooking oil. Then cook small patties until golden brown . Make sure your grill is heated well before putting in. About 5 minutes if you make patties thin about 3 Table Spoons at a time. I serve these will Salman or Mackerel patties. And put lemon on fish patties. Sour cream for potato patties. Enjoy / From : Linda Morrison
My grandmother and mom did the same thing!
Traditional ones are served with syrup. Not my cup of tea- but family always loved them that way. I prefer them plain. Great side for meatloaf or steaks. Try rice cakes too- another good one.
My husbands family ate them with canned sliced tomatoes,I actually learned to like them that way,my family had syrup with them
Drawing out the liquid from the potatoes before cooking is kinda a must the way I cook them, always has been. Sometimes I’ll cook up the onion a little first while I’m squeezing out the water from the potatoes in a strainer while also using paper towels. I’ve found they become too watery to hold together properly otherwise. Plus, it’s how my grandmother showed me. I know there have been times I didn’t add baking powder & ended up ok. My grandma never taught me measurements, just consistency of what it should look like♀️So sometimes it might get more flour than others if I don’t get out as much liquid LOL! My kids just asked me for these the other day. Guess I’m going to have to step up & make some. My kids say-they always take so long to make. Well, bc when I make them,I make a ton bc they eat them like crazy plus then I want to freeze some. Can you blame me! Oh and they’re obviously really good if you have any favorite cheese & want to add to the mixture, better yet, a little cooked bacon & cheese❤️yum! I just made a ham, maybe I’ll put some chopped pieces of ham & some chees in some of them-almost a meal in itself! Planning on using the ham in place of turkey to make “ham” tetrazzini…so good as the original, ham w/some of the sauce I made for it from scratch added to the bechemel sauce has GOT to be good☺️!
*as a side note, Quarentine did this to me. Surely the show my 600lb life will be looking for people who didn’t do much but eat these past few months….they shouldn’t have to look to hard♀️✌️
Yes definitely strain the grated potatoes before incorporating into rest of ingredients. Here’s a tip I learned by experience. First I grate my onion and add 2 eggs and beat together. Then, after the grated potatoes are strained, I add to onion/egg mixture and my potatoes never turn dark brown or any other color.
7 Amazing Recipes Of Savoury Pancakes To Make At Home
Here are some recipes of savoury pancakes which you can easily make in the comforts of your kitchen:
Recipe by: Meher Mirza
Quinoa pancakes are perfect for your breakfast and are quite healthy for your body. Apart from being easy-to-make, they are too delicious as well. For making quinoa pancakes, you need to have quinoa flour, light brown sugar, baking powder, milk, salt, honey and eggs. You can top this quinoa pancake with some fresh fruits as well.
Recipe by: Canola Info
Cinnamon oatmeal pancakes are ideal for an evening snack. These pancakes are loaded with the goodness of oats, which makes them immensely healthy. For making cinnamon oatmeal pancakes, you need to have rolled oats, buttermilk, wheat flour, baking soda, cinnamon, salt, eggs and honey.
Recipe by: Plavaneeta Borah
These savoury pancakes are made with goodness of ragi flour and have a filling of sausages, which makes them extremely appetising. They are topped with yogurt dip which is made up of fresh yogurt, garlic and black pepper. For making its delicious stuffing, you need to have onions, sausages, baby corn, beans, mushrooms and red bell peppers.
Recipe by: Gouri Patwardhan
Start your day with these savoury and healthy pancakes. Oat and soya pancakes are rich in fibre and protein, which can give you a good dose of essential nutrients. This healthy breakfast option is easy-to-make and won't take much of your time and effort.
Start your day with these savoury and healthy pancakes
Recipe by: NDTV Food
If you're one of those who cannot have spinach in its raw form, then bring this delicious recipe to your rescue. Spinach pancakes are made up of flour, spinach paste, egg, curd and nutmeg. The delectable filling of cheese and mushrooms make this pancake a hit. Pair it with tomato salad and you're done for the day.
The delectable filling of cheese and mushrooms make this pancake a hit
Recipe by: Muhammad Ikram
This pancake is different from all other savoury pancakes. It has a potato filling in it and it is grilled on the charcoal and wrapped with crispy rice flour. Potatoes wrapped in crispy rice pancakes are really delicious and for making the same, you need to have potatoes, cream cheese, ginger-garlic paste, urad dal, rice flour, maida and eggs.
Recipe by: NDTV Food
Gluten-free buckwheat pancakes are healthy and easy-to-make. What makes them healthy is the addition of various types of flours. It is a great meal to start your day with. For making gluten-free buckwheat pancakes, you need to have skimmed milk, yogurt, buckwheat flour, rice flour, cornmeal, baking powder and eggs. It is best served with marmalade or honey.
Gluten-free buckwheat pancakes are healthy and easy-to-make
So, these were the top best recipes of savoury pancakes which you can easily make at home. Try these recipes and let us know in the comments section below if you liked them!
Crispy pancakes with creamy chicken & bacon
Heat 1 tbsp oil in a large frying pan. Cook the chicken breasts for 5-8 mins each side until golden brown and cooked through, then transfer to a plate. Tip the lardons into the pan and sizzle for a few mins until crispy, then tip out onto the plate with the chicken.
If the pan looks dry, add the remaining oil, then the onion. Cook for 5 mins until softened and translucent, then stir in the mushrooms and some seasoning. Cook for 5-10 mins until the mushrooms are soft and most of the liquid in the pan has cooked. Stir in the flour, mixing it into the mushrooms to make a chunky paste, then pour in the milk, a little at a time, whisking continuously until you have a smooth sauce. Bubble for 2-3 mins until thick. Chop the chicken into small chunks and add back to the pan along with the lardons and any juices from the plate. Check the seasoning, stir in the parsley, then leave to cool and chill until you’re ready to fill the pancakes.
To make the pancakes, tip the flour into a large bowl and season with 1/2 tsp salt. Make a well in the centre and crack in the 2 eggs. Pour in the milk, then use a large whisk to combine the eggs and milk, working the flour into the liquid until you have a smooth, thin batter. Heat a large frying pan or crêpe pan with a drizzle of oil.
When the pan is hot, pour in just under a ladleful of the batter and quickly swirl the pan to spread it across the surface, filling any gaps with an extra drizzle of batter. When the underside of the pancake is golden, flip and cook for 30 secs more. Transfer to a plate and make three more pancakes in the same way, then cool until you’re ready to assemble. If you want to make the pancakes a day ahead, once cool stack on a plate, separated with sheets of baking parchment, then wrap the plate in cling film. Chill for up to 2 days.
Heat oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Take one pancake and brush a circle of beaten egg around the edge. Pile a quarter of the chicken mixture into the centre of the pancake (the sauce should have thickened while chilling), then fold the pancake over and press the edges together to make a pasty shape. Transfer to a baking tray and continue assembling the remaining pancakes. Brush the top of each one with more egg and scatter over the breadcrumbs, then bake for 20-25 mins, swapping the trays halfway through. Leave to cool for 5 mins before serving with salad or baked beans, if you like.
- 4 cups flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1-2 tablespoons granulated sugar
- 2 ½ cups milk
- 3 eggs
- 1 tablespoon melted Land O Lakes Unsalted Butter
- 1 teaspoon vanilla extract
- toppings: sliced fruit, chocolate chips, pieces of cooked bacon, etc., optional
Whisk together flour, baking powder, ½ teaspoon salt, and granulated sugar in a small bowl.
In a large bowl, whisk together milk, eggs, melted butter, and vanilla extract.
Fold the dry ingredients into the wet and add a small splash of seltzer if you have it.
Spread the batter onto a parchment paper-lined 13x18-inch sheet tray. (If you&rsquore looking for super-fluffy pancakes, try a greased 9x13-inch baking dish.) Sprinkle the batter with lines of berries, chocolate chips, pieces of cooked bacon, or anything else you like in a pancake, then slide the tray into a 425ºF oven. Cook for 10-14 minutes, until golden brown and cooked through. If using a deeper baking dish, cook for 18-20 minutes.
When the sheet tray pancakes are fully cooked, remove from the oven and let cool for about five minutes. Slice the pancakes into squares, and serve with maple syrup, jams, whipped cream, and any other sugar-laden substance you enjoy pouring over your breakfast.
The Trick That Makes Pancakes As Crispy As Waffles
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Every weekend is an opportunity for pancakes, and every pancake is an opportunity for wisdom. Push your pancake-making in new directions and you’ll learn that you can make pancakes in a sheet pan you can add seltzer to the batter to make the pancakes fluffier you can even make your pancakes savory and serve them for dinner.
The book actually covers a lot more than just pancakes.
But no matter how hard you push, one thing you’ll never do is turn a pancake into a waffle.
This is an important point, because there are two types of people in the world, and one of them will always choose the waffle over the pancake. They have a good reason: They want the crispiness of a good waffle. They’ll even take the slight chewiness of a mediocre waffle. But the airy nothingness of a good pancake (and the leaden nature of a bad pancake)? That is decidedly not of interest to them.
So on the rare occasion that there’s a recipe that both pancake and waffle people can agree on, it pays to take note. Such a recipe is tucked at the end of the pancake page in my friend Lukas Volger’s new cookbook, Start Simple. Actually, it’s not even a recipe—it’s more of a trick, which Volger dispatches in three sentences under the heading “Candy Your Pancakes”:
Working in batches, return the cooked pancakes to the hot skillet, and then pour maple syrup over them, however much you’d typically use at the table. The syrup will bubble and thicken slightly and cling to the crispy edges of the pancakes like a candy coating. It’s pretty great. I bypass additional butter at the table (since they’re cooked in butter), but I love to finish my maple-coated pancakes with a judicious pinch of flaky salt.
It’s obvious why a pancake guy like me would get excited by such a thing. (What’s better than a pancake? A candied pancake!) What’s fascinating is that my colleague Andrew Spena—a staunch waffle guy—gravitated to this, too. In fact, Andrew tried this trick at home before I did.
Well, of course he did—it’s all about texture. When the hot syrup stops bubbling, it settles onto the pancake, creating a coating that is sort of caramel-chewy in the center and candy-crispy on the edges. To Volger, that crispy edge is the point. When you simply pour syrup over a stack of pancakes, “it makes everything kind of soggy,” he says. Meanwhile, candying “preserves the texture of the pancake.”
A couple of tips for when you try this at home: aim the syrup at the center of the pancake and let it drizzle down into the pan. And be prepared to work fast: the syrup will bubble and start candying almost immediately. Finally, do not sleep on that sprinkle of flaky sea salt. Even for a texture fiend like Spena, the touch of salt was, he says, “the best part.”