Four Popular Pancake Recipes

All-purpose Flour: Glutinous Rice Flour: Water = 4:1:5
Basic Batter (1 serving)
Ingredients:
All-purpose Flour
Glutinous Rice Flour 80g
1 egg
1 tsp salt
1/2 tsp sugar
1/2 tsp white pepper
400 ml water
Instructions:
Mix the all-purpose flour and glutinous rice flour together, then add the remaining ingredients in order, stirring well until smooth and evenly mixed. This makes 1 serving of basic batter.
Classic Cabbage Pancake
Ingredients:
1 portion of basic pancake batter
300g cabbage, shredded
50g carrot, shredded
20g scallions, chopped
A little salad oil
Instructions:
Add shredded cabbage, carrot, and scallions into the basic pancake batter and mix well.
Let it sit for 5 minutes. (Tip: Let the batter and ingredients fuse together.)
Add a little salad oil and mix well. (Tip: Make the batter smooth and silky.)
Heat the pan and add some oil. Scoop a suitable amount of batter into the pan and flatten it. Cover the pan.
Cook on low heat, flip over, and continue to fry until both sides are golden brown.
Seafood and Kimchi Pancake
Ingredients:
1 portion of basic pancake batter
300g mixed seafood
300g kimchi
30g chopped chives
A little vegetable oil
Instructions:
Mix the kimchi, mixed seafood, and chopped chives into the basic pancake batter.
Let the mixture rest for 5 minutes.
Add a little vegetable oil and mix well.
Heat a pan and add some vegetable oil. Spoon in some batter and spread it out evenly. Cover with a lid.
Cook over medium-low heat until the edges of the pancake start to solidify and turn golden brown (about 10 minutes or more), then flip it over and cook until both sides are golden brown.
Old-fashioned Zucchini Pancake
Ingredients:
1 portion of basic pancake batter
300g of angled gourd
10g of dried shrimp
10g of minced garlic
10g of minced ginger
Some salad oil
Instructions:
Mix the angled gourd, dried shrimp, minced garlic, and minced ginger into the basic pancake batter.
Let the mixture sit for 5 minutes.
Add some salad oil and mix well.
Heat a pan and add some oil. Scoop an appropriate amount of the batter onto the pan and cover it with a lid.
Cook over low to medium heat until the edges of the pancake batter turn solid and change color (about 10 minutes). Flip the pancake over and continue cooking until both sides are golden brown.
Scallion and Radish Pancake
Ingredients:
1 portion of basic batter
300g white radish, julienned
50g scallion, finely chopped
20g dried shrimp
1 tablespoon salt
Some vegetable oil for cooking
Instructions:
Add 1 tablespoon of salt to the julienned white radish and mix well. Let it sit for 5 minutes to extract the excess moisture.
Add the white radish, scallion, and dried shrimp to the basic batter and mix well.
Let the mixture sit for 5 minutes.
Add some vegetable oil and mix well.
Heat a non-stick pan over medium heat and add some oil.
Scoop some batter onto the pan and spread it out into a round shape. Cover with a lid.
Cook the pancake over medium heat until the edges start to turn golden brown, about 10 minutes or more.
Flip the pancake over and cook until both sides are golden brown.
Serve hot.

[@zoeho3433]

比例跟克數都很清楚，喜歡這種快節奏的影片

[@yuchinglo5192]

視頻簡潔明了 + 詳细的食譜 （打開 SHOW MORE)， 棒 💖🙏🙏👍😊

[@lynnk1308]

超愛老師的影片！簡潔快速易懂克數清楚,太棒了！😘😋感恩

[@user-gg6dm3wl4c]

Nice !
試做好吃成功！❤

[@user-fj3cr9ns1e]

我想請教不同煎餅適合搭配的醬汁有哪些？🙏謝謝。

[@monica02202000]

這麵糊看起來好紮實😳

[@tinafang4899]

請問可以不加糯米粉嗎？

[@shirleyyap9656]

HI, can use air flyer , thanks

[@user-fr8hy4lv7y]

請問糯米粉可以用什麼粉替代
雞蛋可以用其他東西替代嗎

[@chiazule7407]

兩種粉共400克，加水400克，比例是1：1

[@peilinglee5030]

這樣的比例是幾人份呢？

[@TDS-vz8sg]

粉水比例準確，火候時間控制不好，一樣失敗

[@user-ei5mb7xi9y]

這麵糊好吃嗎

[@TDS-vz8sg]

蛋餅皮：粉1水4

[@HoHoBa_Love]

眼花撩亂 看不清楚食譜字幕
影片切換能放慢一些速度嗎？

[@LindaLinda-gr3hu]

👍

[@tw.bluesea]

糯米粉會黏黏喔！

[@gt6867]

糯米粉會黏黏的就不好吃了

[@user-vy6ei5od5x]

對耶，內部黏黏的

[@ztl6711]

西式麵包又貴又難食~

[@dreamthe2721]

好厚的麵糊...有比較少麵粉的麵糊比例嗎?

[@FangChunShia]

可以煎薄一點，或是減少麵糊份量，但還可以成型煎成餅就好了啊⋯⋯

[@user-ne5qx9ib6r]

這

[@user-vy6ei5od5x]

我照麵粉：糯米粉：水的比例做海鮮煎餅，用28cm鍋煎，厚度有3-4cm，煎好久內部都沒熟（軟麵糊，比章魚燒內部還軟一些)，請問這樣對嗎？🙄

[@fujinliaw8129]

沒熟? 有蓋蓋子嗎?

[@user-vy6ei5od5x]

fujin liaw 有蓋喲

[@vickyho2594]

會不會太厚? 影片的餅好像 一至兩厘米厚而已。

[@user-vy6ei5od5x]

@@vickyho2594 對，我重做薄一點的^ ^

[@yuchinglo5192]

你可打開 ‘show more', 内有非常清楚的食譜。

[@lindayen2040]

H

[@user-ex9yt2di5s]

。

[@alicechen8788]

麵粉是4杯，糯米粉是1杯，水是5，看起來水是500cc因為很黏稠，應該不是5杯，沒寫清楚，請展示清楚！

[@mlchou5877]

是重量。 320 g : 80 g: 400 g.

[@aaaac4260]

不是杯，不說了是比例嗎？自己不看清楚

[@gt6867]

這種爛節目不看也吧！還有很多美食節目可看ˊ不差這家

[@vickyho2594]

@@gt6867 這家的節目是適合懂得烹調的人看的，節奏簡單明快，我最喜歡。
不像某些節目煮一個菜十幾二十分鐘嘮嘮叨叨，煩死。

[@vickyho2594]

@Alice 視頻下有寫著詳細的食譜，打開看看便清楚明瞭。

[@gt6867]

為何此節目每次ˊ麵粉ˊ所有材料比例ˊ字幕都只散一下就代過了ˊ連看都來不及看清楚就沒了ˊ是貴節目怕讓人學會ˊ故意將字幕打那麼快嗎？如怕讓人學會ˊ就將節目包起來不要播出ˊ以免讓人看了更討厭

[@erinjhang6599]

暫停是個好功能，我希望您也有
另外影片片段呈現簡單快速，總好過拖沓冗長。是按暫停鍵比較方便，還是手動不知道要快轉到底幾秒較有效率，應該正常人都知道哪個好

[@aaaac4260]

點進去資訊欄很清楚的，好像很多人不會

[@vinsiontan]

文字內容都有清楚註明

[@yuchinglo5192]

你可打開 ‘show more', 内有非常清楚的食譜。

[@AkiraAngela]

⋯⋯按個暫停很難嗎？

[@user-ij7ly6tg1f]

請問大廚，糯米粉是什麼作用?

[@ytower01]

主要是讓口感比較軟嫩
每一種粉都會有不同的效果喔

[@user-ij7ly6tg1f]

@@ytower01 非常感謝您的回覆謝謝。