Shrimp and Chive (Ku Chai) Pancakes

The chives in my containers are growing like weed and I can’t eat them fast enough. Some of it has become too tough to eat so I have to cut and throw it away. I will usually add it into my fried noodles , dumplings , prawn fritters and make omelets with it. I remember my mom used to make this pancakes for us during the weekends and we used to eat it with chili sauce. She will usually add some dried shrimps to it but I used fresh shrimps since I don’t have any of it in my pantry. It is simple and easy yet so comforting. You can check out the other type of pancake which I made some time ago. Chive Pancake Rolls

Ingredients:

1 cup flour
2 tbsp rice flour
1 tbsp cornstarch
1 egg
1 3/4 cups water (depend on how thick you like your batter to be)
1/2 tsp salt
1/2 tsp baking powder
1 tsp chicken granules
½ tsp pepper
1 tbsp vegetable oil
One small bunch of chives – cut small
10 shrimps – peel, deveined and chopped

1. Combined all the flour, salt, pepper, baking powder and chicken granules. Mix well. Add in the egg and slowly drizzle in the water. Mix well until it became a smooth batter. Set it aside to rest for 15 minutes.
2. Add in the oil, chives and shrimps. Mix well. Heat up a non-stick pan, brush it with some oil and put a ladle full of batter into the pan. Swirl the pan around and cook it over medium low heat until it is cook on one side.
3. Flip the pancake over and cook the other side until lightly brown. Remove the pancake and do the same to the rest of the batter.
4. Serve the pancakes with some chili sauce.

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I am entering this post in the Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.