The word pancake to me does not make me image plain pancake sweetened with maple syrup. Instead, I fondly remember the savoury pancakes my mother so often made. Using Asian ingredients like dried shrimps and local chives, it makes this pancakes incredibly tasty. No sauces needed for extra flavour!
My mother used to make this for breakfast or for tea time. Recently, while flipping through Lite Malaysian Favourites cookbook by Goo Chui Hoong, I found a healthier version of this recipe. Chui Hoong included wholemeal flour and suggested to use cooking oil spray for minimum oil.
Plain flour x 3/4 cup
Wholemeal flour x 1/4 cup
Egg, lightly beaten x 1
Water x 1 cup
Sugar x 1/2 tsp
Salt x 1/2 tsp
Dried shrimps, soaked in water x 65 kg
Chives, cut into 3 cm length x 50 g
Time: 25 minutes
TO MAKE BATTER:
Sift the plain flour into a mixing bowl. Add the wholemeal flour, egg, water and salt into the bowl and whisk until well mixed.
TO MAKE PANCAKE:
Roughly chop dried shrimps into small pieces. Grease pan with cooking oil. Fry shrimps until fragrant. Add chives and add batter into the pan. When the pancake sets, flip it over and cook for another few minutes. Remove from pan and serve immediately.