When one prepare deep fried fritters, I do not believe any one or any recipes can give you the exact quantities of batters required. You bound to have some leftover batters and in my family, that is how I got to eat this comforting pancake.
Whenever my late mum prepared deep fried fritters be it banana, yam, bread fruits, sweet potatoes and others, there bound to have some leftover batters. In the olden days, Nobody would waste food, they don’t throw away the batter and my mum would cracked one egg and added some sugar. If it was too watery, she would added some more flour or if too sticky, she would add some more water.
Unlike the batter for deep frying nowadays, the batter then are usually very simple comprised eggs, plain flour, water and some sugar. There is nothing like baking powder or nobody added corn flour etc. during deep frying. The batter is very basic and there is no measurement and no ah ma would told you that how many eggs or how many ml of water..
I like this type of simple pancake for its simplicity. It is full of egg aroma, soft and sweet. We don’t usually eat it with any spread but as it is . My mum’s version is usually thicker and quite shapeless. She called it mihoon kuih (面粉粿）。For picture taking purposes, of course I have to make it more presentable and it may look different from what my late mum have prepared. Note than this mihoonkuih shall not be confused with the noodle type of mihoonkuih which refers to the pan mian.
I believed most families have prepared this, at least in the olden days. When I posted in a Taiwanese Group, many members knew this kuih. The same type of response popped out that it brought them fond memories but they have another name to it 面粉煎。In the event that you have never eaten this before which I think is very unlikely, this recipe shall not be chewy or hard. It should be quite soft despite not using baking powder to raise it.
WHAT IS REQUIRED
Servings: Prepare 8-10 pancake depending on sizes
- 150 grams of plain flour
- 120 grams or ml of water
- 4 eggs
- 4 tablespoons of white sugar
STEPS OF PREPARATION
- In a mixing bowl, add water, sugar and crack the eggs. Whisk until well mixed. Sift the plain flour into the bowl, stir until it forms a water batter.
- Heat up a non stick pan or greased pan, pour 1/4 cup of the batter, pan fry one side until the sides dry and curl up. Flip the pancake and let it pan fry for a while until it dries up. Note that for this pan cake, there is no need to have brownish colour. Personally I found that unlike other pancake, fairer pancakes are tastier than those have been browned.
- The pancake can be eaten as it is or goes with condensed milk, honey like other pancake.
I issued this recipe with the intention to blog for records. Of course you can purposely prepare this for your breakfast since it is fast and need no waiting, but the message that I wanted to convey across is “DO NOT THROW AWAY YOUR BATTERS” and you can easily churn into another delicious snack.. Of course you can add other ingredients like cheeses, condensed milk, butter, spring onion etc.. and come out with your own version. Having said that, nowadays fried fritter batter’s recipes varies, some have added rice flour or corn flour etc. and not all is suitable especially those using the premixes.
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