Pancake Recipes

From Rebecca (America)

Easy Breakfast Pancakes
1. Mix together: 1 cup Better Crocker Pancake Mix, 3/4 cup water, 1 tsp Vanilla, 2 tsps sugar. Mix until batter is no longer lumpy. Do not over mix.
2. Coat pan with a small amount of oil.
3. Pour pancake mix into small circles in the hot pan (about 1/8 cup each circle). When the edges become firm and the center bubbles, turn cake over. Cook until golden brown.
4. Serve immediately with butter and maple syrup.
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From Emiko (Japan)
Okonomiyaki

Pancake Ingredients: 100g flour, 100cc water, 2 eggs, Cabbage
Optional Ingredients: Green Onion, Pork, Octopus/Squid, Prawn
Toppings: Katsuobushi (dried, shredded tuna), Aonori (seaweed), Okonomiyaki sauce, Mayonnaise

1. Chop the cabbage into fine strings.
2. Mix the flour, eggs, water and cabbage strings together. Add *optional* ingredients.
3. Fry the dough like a pancake in a small frying pan. Cover as it cooks.
4. Turn the Okonomiyaki so that both sides are golden brown.
5. When fried well, serve the okonomiyaki, top with toppings and serve.

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From Jin Ju (Korea)
Vegetable Pancake
1. Chop into thin strips: 6 Spring Onion, 1 Onion, 1 Carrot, 1 Squash,
2. Chop into small peices: Mushrooms, Cuttlefish, Prawn, 2 Jalepeno Peppers.
3. Make a paste out of egg, wheat flour, salt and water. Add vegetables.
4. Fry in hot oil.
5. Serve with Spicy Soy Sauce (soy sauce, jalepeno pepper, spring onion, sesame oil and sesame seeds)

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From Yan Shi (Tibet)
Sugared Pancake
1. Cook frozen Roti Paratha (easier than making your own!)
2. Sprinkle pancakes with course white sugar and serve while still warm.


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From Shu Hsien (Taiwan)
Scallion Pancake

1. Combine ingredient:2cups all-purpose flour, 1/2 cup boiling water,1/2 Cup cold water,1/2 t salt, well and knead into a smooth dough.

2. Rinse scallions well and mince. Knead the dough more smoothly and roll out into a long strips. Then divide the strips into 5 equal portions.

Roll each portion out wide and flat and grease with a layer of cooking oil evenly, then spread with a layer of minced scallion. Roll up into a strip, then roll up from both sides into a cylinder.

3. Press the stuffed dough flat and roll into a flat cake.

Fry in frying pan with a little oil added until golden on both sides.

Remove and cut into sections. Serve.
(If desired, fry an egg and then place the pancake on top of the fried egg and finish cooking them together.)