STUFFED PANCAKES

PC MMy mother was an innovative and creative home cook. I have very fond memories of the different things she would concoct to feed us.I used to love those as a child.There are so many interesting and delicious meals which I’ve enjoyed, and still make today, simply because they are delicious 🙂
This stuffed pancake recipe is taught by cooking expert Kokab Khuaja. I was a kid when my mother first time tried it and the taste i still can feel. I will write variations here. All are finger licking delicious.
Pancakes are perfect base for so many different fillings. Try with variations. From sweet to savory….you will find them delicious 🙂

STUFFED PANCAKE -1

INGREDIENTS:

Eggs 4
Flour1 and 1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Water1 and 1/2 cup

METHOD:

  • Beat eggs and add water.Use whisk and again beat.
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  • Add flour and mix. Add water till dropping consistency obtained. Now add salt and Chinese salt.
  • Leave this for few minutes and then heat up the pan.
  • Spray oil in pan or grease it with brush.
  • One ladle’s worth of batter is usually enough for perfect pan cake. Move the pan in circular motion your batter will take a perfect shape and cover all corners of pan.
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  • After five minutes you will see corners will start turning up.
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  • Turn it with spatula or flat spoon.
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  • Do not overcook otherwise it will break during filling process.
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  • Cover with cling wrap and refrigerate it. When you want to make take them out and fill. But for one week you can refrigerate.
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  • Enjoy this healthy meal with any sauce.
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STUFFED PANCAKE -2

INGREDIENTS:

Egg1
Flour1 cup
Water1/2 cup
Milk1/2 cup
Salt1/4 tsp
Chinese salt1/2 tsp
Yellow food colorpinch

METHOD:

  • Mix all ingredients and with whisk beat them.
  • Now batter is ready to cook.
  • Make pancakes as i have mentioned above. These are crispy pancakes.
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FILLING:

INGREDIENTS:

Mince (Chicken/ beef/ Fish)1 cup
Saltto taste
Ginger garlic paste1/2 tsp
Crushed black pepper1/2 tsp
Soya sauce2 tbsp
Cabbage 2 cup thinly sliced
Carrots2 thinly cut
Peas1/4 cup

METHOD:

  • In a pot add mince, salt and ginger garlic paste. Add 1 cup water and cook till water dries. Add crushed black pepper and soya sauce. Mix well.
  • Add thinly chopped vegetables and cook on high heat.
  • Set a side .
  • Now place filling on one side of pancake and roll it, use flour paste to seal edges. I normally use toothpicks to close the edges.
  • Fry in oil or you cake bake them also.
  • I usually fry them in less oil but you can deep fry them.
  • Pancake 1 you can freeze after filling .
  • But pancake 2 will crack so use them within 2-3 days time.
  • You can take chicken boneless and cook as mentioned above then shred it and add veggies. As i have used..:)
PC D

This is a matter of immense pleasure for me that a renowned website KFoods, published STUFFED PANCAKES on their website.

11 Responses to “STUFFED PANCAKES”

    • Qurat ul Ain

      Sabahat you can but for a week only (stuffed one) , but if you want to freeze only pancakes then Yes you can freeze them in zip lock bag for a month.Thaw it on room temperature and fill with any filling and fry them.

      Reply