Pancakes with greens
4 servings
30 minutes
Herb pancakes are a refined dish of Russian cuisine, combining delicate dough and fresh herbs. Their origin is rooted in traditional Russian pies and pancakes that have long been prepared for holidays and family gatherings. The uniqueness of these pancakes lies in the lightness of the rice flour and starch dough, which gives the dish an airy structure. The filling of tofu, mushrooms, and soy sauce offers a rich flavor with spicy notes. Fresh herbs like watercress, mint, and basil add brightness and freshness. They are perfect as a light snack or an exquisite appetizer. They should be served with a fragrant dipping sauce that highlights the versatility of flavor combinations. This dish is a harmony of traditions and new gastronomic approaches!
1
To prepare the sauce, mix all the ingredients in a bowl, adding 1 tsp of water.
- Soy sauce: 2.5 teaspoons
- Chopped roasted peanuts: 1 teaspoon
- Ketchup: 1.5 teaspoon
- Rice vinegar: 0.5 teaspoon
- Chili garlic sauce: 0.3 teaspoon
2
To prepare pancakes: mix rice flour, starch, and flour in a bowl. Add 1 cup of water and whisk until the batter is smooth. Stir in 1 tsp of leek.
- Brown rice flour: 0.3 glass
- Cornstarch: 2 teaspoons
- Wheat flour: 2 teaspoons
- Leek: 2 stems
3
Heat 2 tsp of oil in a non-stick pan with a diameter of 24-26 cm over medium-high heat. Pour ¾ cup of batter into the pan and spread it across the bottom.
- Sesame oil: 4 teaspoons
4
Reduce the heat to medium. Place half of the tofu and mushrooms on the pancake, drizzle with ¼ cup of beaten eggs. Cover the pan with a lid, cook for 5 minutes.
- Soft (silken) tofu: 110 g
- Mushrooms: 200 g
- Chicken egg (large): 2 pieces
5
Remove the lid and spread half of the soybean sprouts over the filling. Cook for another 3 minutes or until the bottom of the pancake is golden and crispy.
- Soybean sprouts: 1 glass
6
To check this, gently lift the pancake. Evenly place half of the cress salad, mint, basil, and leek on top of the soybean sprouts, fold the pancake in half, and transfer it to a plate. Repeat for the remaining ingredients.
- Garden cress: 20 g
- Fresh mint: 20 g
- Basil: 20 g
- Leek: 2 stems
7
Serve with dipping sauce.
