Laotian Stuffed Pancakes Recipes

VEGGIE STUFFED PANCAKES

Steps:

• In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
• Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
• Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.

LAOTIAN STUFFED PANCAKES

Steps:

• Soak the mung beans in water for 1 hour, drain, rinse then add beans to 500 mlwater, bring to a boil and cook untilsoft apprx 30 minutes Drain& mash.
• Pancakes".
• Mix dry ingredients, make a well in the center, break in the egg& stir.
• Mix in the coconut milk, add enough water to thin out the batter until it will pour, rest for 10 minutes Saute sprouts& onion in butter until tender crisp.
• Add mashed beans& mix, remove from heat.
• Spray a skillet with veggie oil and pour in 200 ml of batter, fry until light brown, flip over Place 45 ml of stuffing on one half of the pancake and fold over, fry until golden.

KOZHI DOSA - CHICKEN STUFFED PANCAKES

Steps:

• To prepare the batter: Soak the dals, the broken rice and the boiled rice overnight in plenty of water.
• Drain and grind to a slightly grainy consistency in a food processor.
• Add the remaining ingredients and enough water.
• Whisk to achieve a thick and fluffy mixture.
• Set aside for 8 hours to ferment.
• To prepare the filling: Heat the mustard oil till smoking point.
• Lower heat, add the ginger-garlic paste and saute for a minute.
• Add the mustard seeds, aniseed and asafoetida.
• Saute.
• Add the chicken and remaining ingredients.
• Cook till the chicken is done.
• To prepare the dosas: Heat the coconut oil on a tawa (flat griddle).
• Use one ladle of batter to make a thin dosa.
• Fry till the base is golden brown.
• Spoon some of the filling into the centre.
• Fold and serve immediately.
• Repeat with the rest of the batter and chicken filling.
• Serve hot.

ATAIYEF - STUFFED SYRIAN PANCAKES

Steps:

• Make the syrup: Combine the sugar, lemon juice, orange blossom or rose water and 1 cup water in a medium saucepan over medium heat.
• Stir constantly with a wooden spoon until the mixture boils.
• Reduce the heat to low and simmer for at least 15 minutes, or until the syrup slides slowly down the back of a spoon.
• Allow the syrup to cool, then refrigerate in a glass jar until cold.
• If it is too thick when you need it, add water and simmer again.
• If it is too thin, heat it for a longer period of time.
• The syrup will keep, chilled, for up to 2 months. You'll need one cup for the ataiyef.
• Preheat a griddle over medium heat.
• Lightly wipe the pan with a paper towel dipped in vegetable oil.
• While the griddle is preheating, sift the flour, baking soda, sugar, baking powder and salt into a large mixing bowl.
• Add the egg and about 2 cups water to the mixture (more or less depending on how you like your batter).
• Stir the mixture until the batter is smooth and there are no lumps.
• Make the pancakes by pouring the batter, 1 tablespoon at a time, onto the griddle.
• Shape the batter into 3-inch-wide pancakes, similar to thin crêpes.
• Cook on one side only, removing the pancake when bubbles just start to form.
• Keep the cooked pancakes moist by covering them with another plate. (Grease the pan as needed.).
• Place 1 teaspoon ricotta in the uncooked center of each pancake.
• Fold the pancake in half and pinch the sides firmly closed.
• Fill the pancakes as quickly as possible so they do not dry out. (At this point, the pancakes may be frozen for later use.).
• Preheat the the oil to 350F in a large saucepan.
• Deep-fry the filled pancakes in batches for 2 to 3 minutes, turning once so both sides brown (replenish oil as needed).
• Coat one side of the fried pancakes with the cold shira or both if you like it really sweet.
• Dip the point of each pancake in the pistachios and arrange on a plate without overlapping.
• Note: For a nondairy version to eat with a fleischig meal, combine 2 cups finely chopped walnuts, 1/2 cup sugar and 1 teaspoon cinnamon; substitute for the ricotta.