Laotian Stuffed Pancakes
Description:
This delightful recipe hails from the esteemed cookbook Heritage Collection, a treasure trove of culinary wonders from the Edmonton Heritage Festival. Embracing metric measurements, this recipe offers a refreshing departure for those accustomed to milliliters. With its roots in Laotian cuisine, these stuffed pancakes boast a delectable fusion of flavors and textures, sure to tantalize the taste buds. While sourcing mung beans may pose a challenge for some, these humble legumes serve as the cornerstone ingredient, imparting a nutty essence and wholesome goodness. Whether served as an appetizer, a light lunch, a vegetarian dinner, or a flavorful side dish, these pancakes promise to elevate any mealtime occasion.
Recipe Category: Lunch/Snacks
Keywords: Beans, Asian, Kid Friendly, Weeknight, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 332.2
- Fat Content: 19.3g
- Saturated Fat Content: 14.2g
- Cholesterol Content: 34.4mg
- Sodium Content: 42.6mg
- Carbohydrate Content: 32.6g
- Fiber Content: 4.8g
- Sugar Content: 1.6g
- Protein Content: 10.1g
Recipe Yield: 6 servings
Ingredients:
| Ingredient | Quantity |
|---|---|
| Flour | 250 ml |
| Curry Powder | 10 ml |
| Egg | 1 |
| Coconut Milk | 400 ml |
| Water | 250 ml |
| Salt | 15 ml |
| Bean Sprouts | – |
| Onion | 125 g |
| Butter | 250 ml |
| Mung Beans | 1 cup |
Instructions:
-
Prepare Mung Beans:
- Soak the mung beans in water for 1 hour, then drain and rinse thoroughly.
- In a saucepan, combine the soaked mung beans with 500 ml of water.
- Bring the water to a boil, then reduce the heat and simmer until the beans are soft, approximately 30 minutes.
- Once cooked, drain the beans and mash them into a coarse paste.
-
Prepare Pancake Batter:
- In a mixing bowl, combine the flour and curry powder.
- Create a well in the center of the dry ingredients and crack the egg into it.
- Stir the egg into the flour mixture until well incorporated.
- Gradually pour in the coconut milk, stirring continuously.
- Add enough water to thin out the batter to a pourable consistency.
- Allow the batter to rest for 10 minutes to allow the flavors to meld.
-
Prepare Stuffing:
- In a separate skillet, melt the butter over medium heat.
- Add the bean sprouts and chopped onion to the skillet.
- Sauté the vegetables until they are tender-crisp and fragrant.
- Once cooked, add the mashed mung beans to the skillet and mix well to combine.
- Remove the skillet from the heat and set aside.
-
Cook Pancakes:
- Heat a non-stick skillet over medium heat and spray it with vegetable oil.
- Pour approximately 200 ml of the pancake batter into the skillet, spreading it evenly.
- Fry the pancake until it is light golden brown on the bottom, then carefully flip it over.
- Spoon 45 ml of the prepared stuffing onto one half of the pancake.
- Fold the other half of the pancake over the filling to create a semi-circle.
- Continue frying the pancake until it is golden brown and crispy on both sides.
- Repeat the process with the remaining batter and filling until all pancakes are cooked.
-
Serve:
- Once cooked, transfer the stuffed pancakes to a serving platter.
- Serve them hot as a delightful appetizer, a satisfying lunch, a flavorful vegetarian dinner, or as a delectable side dish.
Enjoy your flavorful journey through Laotian cuisine with these enticing stuffed pancakes! 🥞🌿
