A pancake is a thin, flat, round cake prepared from a batter and cooked on a hot griddle or frying pan. Some pancakes are quick breads, which use a quick leavening agent such as baking powder, while some use a yeast-raised or fermented batter. They may be served at any time with a variety of toppings or fillings including jam, chocolate chips, fruit, syrup or meat such as pork. (Wikipedia)
Ingredients:
- 4 Eggs
- 1 tablespoon Dry sherry
- Carrots — finely chopped (for garnish)
Filling:
- 1 cup (about 1/2 lb) ground pork, uncooked
- 2 medium Fresh mushrooms chopped fine
- 2 Scallions — chopped fine (white parts separate from the green)
- 2 teaspoons Cornstarch — dissolved in
- 2 tablespoons Water — cold
- 1/2 tablespoon Dark soy sauce
- 1 tablespoon Dry sherry
- 1 teaspoon Salt
- 1 tablespoon Peanut oil
Sauce:
- 2 tablespoons Oyster sauce
- 1 tablespoon Light soy sauce
- 1 tablespoon Plum sauce
- Dash hot chili oil or Tabasco Sauce
Steps:
- In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well.
- In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate.
- Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll.
- Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes.
- In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots.
Makes 6 to 8 appetizer servings.