Garland chrysanthemum pancake, also known as "Tong Ho" pancake, is a savory Chinese dish made with garland chrysanthemum leaves (Tong Ho) and a pancake-like batter.
These garland chrysanthemum pancakes are savory, nutritious, and bursting with fresh herbal flavor. They make a delightful addition to any meal or can be enjoyed on their own as a tasty snack.
Ingredients:
- 100g garland chrysanthemum
- 1 egg
- 60g all-purpose flour
- 50g milk
- Salt, to taste
- Pepper, to taste
- Oil, for frying
Instructions:
1. Prepare the Garland Chrysanthemum:
- Wash the garland chrysanthemum thoroughly under cold water to remove any dirt or impurities.
- Pat them dry with paper towels
- Finely chop them
2. Make the Pancake Batter:
- In a mixing bowl, crack the egg and beat it lightly.
- Gradually add the flour and milk to the egg mixture, stirring continuously until you have a smooth batter.
- Season the batter with salt and pepper according to your taste preferences.
- Mix well to ensure the seasoning is evenly distributed.
- Add the chopped garland chrysanthemum to the batter and mix well.
3. Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil to coat the surface.
- Once the pan is hot, pour a portion of the pancake batter into the pan, using a ladle or spoon to spread it out into a thin, even layer.
- Cook the pancake for 2-3 minutes on one side, or until golden brown and crispy.
- Flip the pancake using a spatula and cook for an additional 2-3 minutes on the other side, until cooked through and golden brown.
- Repeat the process with the remaining batter, adding more oil to the pan as needed.
4. Serve:
- Once cooked, transfer the garland chrysanthemum pancakes to a serving plate.
- Serve the pancakes hot as a delicious and nutritious snack or side dish.
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