28/3/2016 (mon) 無蛋雞肉煎餅

Cheesy Chicken Pancake

Ingredients: 

55g cooked mashed potato

40g chicken breast (raw)

15g cheddar cheese 

1 tsp organic cane sugar

55ml fresh milk 

10g Cake flour 

1/2 tsp aluminum free baking powder

Steps:

1) put all ingredients in a container,except flour and baking powder, blend with hand blender till smooth

2) add in flour and baking powder, stir well. 

3) heat pan with little olive oil and wipe off with kitchen towel 

4) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake

5 ) cook for another 30 seconds and done

6) cold down pan before repeating steps 4-5 until all batter is finished 

P/S:

1) The above recipe yield 16 small pancakes, using same volume of batter each time, dorayaki size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 28cm pan which can cook 2 times.

5 ) To make nice pancake, cool down process must not skip!!

 無蛋雞肉煎餅

材料：

55克馬鈴薯泥

40克雞胸肉（生的）

15克車打奶酪

鮮奶55克

有機蔗糖1茶匙

低筋麵粉10克

無鋁泡打粉1/2茶匙

做法：

1) 用電動攪拌器把所有材料（除了麵粉和泡打粉）

2）加入麵粉和泡打粉，用湯匙攪拌均勻。

3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。

4) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎8片）

5) 翻面之後也同樣煎半分鐘左右即可出鍋。

6) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做16個小小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~

2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。

3）一定要用最小火。火一大就容易煎焦。

4）我家平底鍋是陶瓷層鍋28公分的，可以一次煎8片煎餅。

5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。