Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Ingredients for squid ink pancakes
- 150 g all-purpose flour
- 5 ml (1 tsp) baking powder (baking powder)
- 1 pinch of salt
- 150 ml of 2% milk
- 50 g beaten whole egg
- 25 g melted unsalted butter
- 5 ml (1 tsp) squid ink
Preparing squid ink pancakes
- 1. Mix the dry ingredients in a bowl, make a well in the middle and add the eggs, milk, cooled butter and squid ink.
- 2. Mix everything until you obtain a homogeneous paste. It is important not to overmix.
- 3. Then let the dough rest for at least 45 minutes before using it.
Ingredients for hoisin/sriracha sauce
- 30 ml (2 tbsp.) hoisin sauce
- 15 ml (1 tbsp) sriracha sauce
Preparing the hoisin/sriracha sauce
Ingredients for pickled cucumbers
- 1 English cucumber
- 15 ml (1 tbsp) sugar
- 15 ml (1 tbsp) salt
- 1 pinch of chili powder
- 1 pinch of Sichuan pepper
- 50 ml of rice vinegar
- 50 ml of water
Preparing pickled cucumbers
- 1. Slice the cucumber into 2mm thick rounds.
- 2. Mix salt, sugar and chili powder.
- 3. Sprinkle the spice mixture over the cucumbers and let soak for 15-20 minutes.
- 4. Rinse the cucumber in cold water, drain well and then set aside in the vinegar and water previously mixed.
Ingredients for pickled carrots
- 1 carrot
- 50 ml of water
- 50 ml of white vinegar
- 50 ml of sugar
- 5 ml (1 tsp) coriander seeds
- 5 ml (1 tsp) star anise
Preparing pickled carrots
- 1. Slice the carrot into 2mm thick rounds and place in a deep bowl.
- 2. In a small saucepan, prepare the brine by melting the sugar in the water and vinegar. Add the aromatics and pour everything over the carrots.
- 3. Allow to cool completely before use.
Cooking pancakes
- 1. In a non-stick pan, melt a knob of butter and place 2 tablespoons of the pancake mix. Spread the dough using a spatula to obtain a diameter of 10 cm.
- 2. Cook for about 2 minutes on each side. Check the cooking by pricking the pancake with a toothpick. If the toothpick comes out clean, it’s ready! Keep warm.
Assembly
Brush the hot pancake with the spicy hoisin sauce, add the marinated vegetables and the desired protein. Fold the pancake like a taco, garnish with a bunch of fresh cilantro and enjoy.
Published on lapresse.ca on February 16, 2017.