Pancake Rolls

Pancake Rolls

Pancake recipes in my cooking are far too many.  I cook according to what I have in my pantry, and the filling is never the same.  For the pancakes, I use two eggs for 1-cup plain flour, but also I use three or four eggs.  I prepare the filling from scratch but also using any leftover; cooked meat from a roast etc.

For this pancake batter, I use two eggs, one cup of plain flour, one cup water, salt and 1 tablespoon oil.  Mix all ingredients together to make a smooth and thin batter, if it is too thick, adjust it by adding one or two tablespoons water, mix it well, then rest for one hour.

The Process of Cooking For The Pancakes

The batter

cooking the first pancake

cook until the batter looks dry

flip it over to cook the other side

the look of the other side of the pancake when it is cooked

the last spoon of the batter, clean with a spatula

to get the most of all the batter

For the Filling
Mixed sautéed Vegetables
- Napa cabbage (Chinese  cabbage)
- mushrooms
- carrots
Cut into small slices and sautéed in oil, add salt and white pepper to taste
The vegetables are cooked but stay crunchy.

Variations: meat filling, prawns or chicken.  Bamboo shoots with meat, bean sprouts with prawns, or fill with minced beef braised with European flavour etc.

Left: Napa Cabbage                  Right: Cooking the mixed vegetables

Put two tablespoons filling then wrap it up to enclose the filling.

These vegetarian pancake rolls, serve them for snacks or lunches.  They transport well, you can have and enjoy them for a picnic.

You can create your own filling as you like, I don't think you need a recipe or recipes for this pancakes rolls.  Have fun and happy cooking.

Until Next Post

Thanks For Stopping By

Susy