Crepes (Thin Pancakes)

Ingredients:
About 1 quart of milk (can be more or less depends of the flour you use)
4 tbsp of sugar
1-2 eggs
3-4 cups of all purpose flour
0.5 tbsp of salt
Sunflower oil
0.5 tbs of baking soda
Butter

Mix eggs, sugar and salt in a big bowl till sugar is dissolved:

Add 1 cup of flour, 0.5 tbs of baking soda and mix:

Add 1 tbsp of sunflower oil and 1 cup of milk and mix well. Add the rest of prepared flour and mix again till batter become homogeneous, then start mixing in rest of the milk in small portions. You need to get thin batter, so stop adding milk when you get thickness like the following:

Live batter to rest for 10-15 minutes.

Warm 10” (or less) diameter frying pan on medium-high heat and oil it with sunflower oil. The actions you need to do next will require some kind of agility. Tilt frying pan with one hand, ladle batter with other and pour it on the pan from the top to the side. You need to tilt pan in circle motion to help batter to spread. You can add more batter if you see you ladled too less:

Put frying pan back to the burner when batter spread evenly and fry crepe till there is no more liquid batter on its edges:

Now you need to flip crepe to fry it from other side. Separate crepe’s edge from the frying pan (you can use knife or spatula, or any other tool), pick it up using your hands (or spatula again) and flip it to the other side:

Fry crepe from other side for same time
Move crepe to the big flat plate and spread butter on top of it:

Tips & Advices:
Thickness of the batter can be corrected later on by adding more flour if you need more stiff batter, or mixing in a bit of milk if you need to make it thiner.
If crepe tears apart when you are trying to flip it to fry from other side you can try to add 1 more egg or/and a bit of flour to the batter.
It is good if you use cast-iron frying pan to make crepes, however if you don’t have cast-iron pan in your kitchen “arsenal” you can use pretty much any other frying pan. Also good if your pan has low sides, it is much easier to flip crepes if so. Well, how you can see on photos I was “lucky” enough to not have both, but it worked for me even without. However having not cast-iron frying pan with tall sides could require more agility while making crepes.

Source: enjoyyourcooking

Yeast Pancakes (Russian Oladi)

Ingredients:
2 cups of milk
2 1/2 cups of all purpose flour
2 eggs
2 tablespoons of sugar
1 teaspoon of dry active yeast
1/4 teaspoon of salt
2 tablespoons of oil for batter and more for frying

1. Prepare ingredients: amount of flour the recipe calls for it approximate, depending on the qualities of the flour you may need to use a bit more or less.
2. Warm up all milk so it is warm enough for yeast to activate, but not too hot to kill them, pour it to the mixing bowl.
3. Add quarter of teaspoon of salt and all sugar.
4. 2 tablespoons of oil.
5. Mix until salt and sugar dissolves completely and add active yeast.
6. Let them soak for 5-8 mins, don’t stir mixture during this time.
7. Mix in 1 cup of flour until homogeneous, cover with clean cloth and leave in warm place to initiate the fermentation process, for 15 mins approximately.
8. When batter began bubbling, mix in both eggs.
9. And gradually mix remaining of the flour, make sure batter doesn’t have any knots.
10. Cover bowl with a clean cloth again and leave it in warm place for 40mins to one hour.
11. By the end of the hour you will get fermented batter.
12. Warm up a skillet with a bit of oil over moderate heat; scoop batter with a ladle or a big spoon and form pancakes on the skillet (avoid stirring of batter).
13. Serve yeast pancakes with sour cream, jam, honey or plain dusted with confectioners sugar; tastes great with a cup milk.

Source: enjoyyourcooking.com

Yeast Pancakes

Ingredients
2 cups all-purpose flour
2¼ teaspoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
1¾ cups milk
¼ cup water
¼ cup shortening
3 eggs

Instructions

1. In large mixer bowl, combine flour, yeast, sugar, salt, ginger and nutmeg; mix well. 
2. In saucepan heat milk, water and shortening to 120-130F (shortening does not need to melt); add to flour mixture. Add eggs. Blend at low speed until moistened; beat 2 minutes at medium speed until smooth. 
3. Cover; let rise in warm place until bubbly and doubled, about 1 hour. Stir down batter.
4. Bake on greased griddle over medium heat until golden brown. 
5. Serve hot topped with syrup, warm applesauce or your favorite fruit sauce. 
6. For dessert pancakes, fill warm cakes with your favorite jam or preserves and roll, topping with whipped cream or powdered sugar.

Source: fakeginger.com

Parmesan Roasted Potatoes

Serves 2-3 | Prep Time: 10 Minutes | Cook Time: 60 Minutes
Adapted from: rasamalaysia.com


Ingredients:1 1/2 pounds baby or new potatoes
1/4 cup olive oil
2 tablespoons melted butter
3 heads garlic, top trimmed
1/2 tablespoon chopped parsley leaves
1/2 lemon, cut into wedges
2-3 sprigs thyme
Scant 1/4 teaspoon salt
1/2 teaspoon cracked black pepper
1/3 cup grated Parmesan cheese


Method:
Preheat oven to 350F. Cut slits on the potatoes, do not cut through. Place the potatoes in a roasting pan and brush with the olive oil and melted butter. Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes. Sprinkle with salt and black pepper.

Chicken Fried Noodles

Yields 2
Prep Time 10 min
Cook Time 10 min

Ingredients
Chicken
185 grams chicken thighs - boneless skinless (~1 large thigh) cut into bite-size pieces
2 teaspoons oyster sauce
1 teaspoon Shaoxing wine
1/4 teaspoon black pepper
1/4 teaspoon potato starch
1/8 teaspoon five spice powder
Chow mein sauce
1 tablespoon water
1 tablespoon oyster sauce
2 teaspoons soy sauce
Chow mein
1 tablespoon vegetable oil
1 grams garlic (~ 1 small clove) minced
40 grams carrots (~1/4 carrot) peeled and julienned
100 grams bok choy (~1 head) chopped
325 grams noodles
20 grams scallions (~2 scallions) sliced

Instructions

1. Put the chicken thighs, 2 teaspoons oyster sauce, Shaoxing, black pepper, potato starch and five spice powder in a small bowl and mix well to combine. Let the chicken marinate while you prepare the other ingredients.
2. To make the chow mein sauce, put the water, oyster sauce and soy sauce in a small bowl and stir to combine.
3. Heat a wok or frying pan over medium-high heat until hot and then add the vegetable oil, marinated chicken and garlic. Spread the chicken into a single layer. Let the chicken brown and then flip.
4. As soon as you flip the chicken, add the carrots. Stir-fry until the chicken is cooked through and the carrots are tender.
5. Add the bok choy, noodles and sauce. If your noodles are stuck together, add a little extra water with the sauce, cover the pan with a lid and steam the noodles until they come apart. Otherwise stir-fry, until the bok choy is cooked through and the noodles are evenly coated with sauce.
6. Add the scallions, toss to distribute evenly and then serve immediately.

Source: norecipes.com

Fluffy Pancakes

Yields 10
Prep Time 10 min
Cook Time 10 min

Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Instructions
Combine milk with vinegar in a medium bowl and set aside for 5 minutes.
Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Whisk egg and butter into the milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Serve.

Notes
You can pair it with banana, strawberries, blueberries or cream.

Source: misstamchiak.com

Shanghai Fried Noodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2-4 servings


Ingredients
For the pork & marinade (omit if you want the dish to be vegetarian):
6 oz. lean pork, sliced into ¼” strips
3/4 teaspoon cornstarch
½ teaspoon light soy sauce
1/8 teaspoon dark soy sauce
1 teaspoon shaoxing wine
Pinch of sugar

For the rest of the dish:
3 tablespoons oil, divided
8 shiitake mushrooms (fresh or dry – you have to soak them first if they’re dried), thinly sliced
1 lb. Japanese-style Udon noodles
2 1/2 teaspoons dark soy sauce
2 1/2 teaspoons soy sauce
¼ teaspoon sugar
1 small bunch choy sum or baby bok choy, washed and trimmed


Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil to the wok and sautee the mushrooms for about 2 minutes using medium heat. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of dark vinegar right before eating—totally up to you.