Spicy pancakes

Name: Spicy pancakes - Tudorita B.
Ingredients: Pancake batter 1 egg flour sparkling water oil salt Spicy sauce 6 tablespoons of fresh or jarred chopped red pepper sauce 1 teaspoon of hot paprika or chili to taste salt

Appetizers - Spicy pancakes by Tudorita B. - Recipia

Spicy Potato Pancakes I tried this recipe after seeing it made by a lady from China. I don't know the original name, but I could see what was inside: very thinly sliced potatoes, onion, parsley, and a spicy red pepper sauce. The pancake batter yields four slightly thicker pieces, which are spread with sauce and filled while still warm. It's a simple recipe with few ingredients, but the spicy sauce completely transforms the flavor. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: 6-8 minutes for the jarred pepper sauce; about 30 minutes for chopped fresh peppers, plus 2-3 minutes after adding the hot paprika or chili Servings: 4 pancakes Difficulty: easy Recipe Type: potato appetizer pancakes, suitable for a snack or a savory breakfast Ingredients For the pancake batter 1 egg Flour, as needed for the batter Sparkling water, as needed Oil Salt For the spicy sauce 6 tablespoons of chopped red pepper sauce, fresh or jarred 1 teaspoon of hot paprika or chili, to taste Salt, to taste For the filling 2 medium new potatoes 1 large bunch of parsley 2 small onions Pepper A pinch of salt Instructions 1. Prepare the pancake batter Mix the egg with flour, sparkling water, a little oil, and salt until you get a pancake batter. The exact amount of flour and water isn't specified in the basic recipe, so add gradually until the batter reaches the usual consistency for pancakes. From this mixture, cook four pancakes that are slightly thicker than classic ones. They don't need to be very thin, as they will be spread with sauce and rolled or folded with the filling. 2. Cook the pepper sauce Put the 6 tablespoons of red pepper sauce in a small pot and let it boil for 6-8 minutes. Season with salt. If using fresh chopped peppers, the sauce should be boiled for about 30 minutes. This is a different time than the jarred version, so don't treat them the same. A little before you turn off the heat, add the hot paprika or chili. Let the sauce cook for another 2-3 minutes, then turn off the heat. The amount of chili can be adjusted according to how spicy you want the pancakes to be. 3. Prepare the potatoes Peel the potatoes, wash them, and cut them into very thin strips. They should be much thinner than the potatoes cut for frying, so they cook quickly and can be easily placed in the pancake. Heat a little oil in a pan and fry the potatoes over high heat, just until they change color. Don't let them brown too much. The recipe uses the potatoes as a filling, not as crispy fried potatoes. 4. Chop the greens and onion Finely chop the parsley and the two small onions. Keep them separate or mix them just when filling the pancakes. 5. Fill the pancakes Spread each pancake with the spicy red pepper sauce. Top with the potatoes, parsley, and onion. Sprinkle a little pepper and, if needed, a pinch of salt. Fold or roll the pancakes as it is easier for you. Be careful not to add too much filling, as the sauce may spill out the sides, and the pancake could tear. Why I make this recipe often I love it because it uses a simple pancake base, but the result is different from a regular appetizer pancake. The potatoes remain slightly firm, the onion and parsley bring freshness, and the pepper sauce provides the main flavor. It's also an easily adjustable recipe. You can make the sauce more or less spicy without changing the other ingredients. The four pancakes are prepared separately and filled quickly, making them suitable when you want a savory snack without a long list of ingredients. Tips and Variations Tips Cut the potatoes as thinly as possible. If they are too thick, they will take longer to cook and will be more difficult to place in the pancake. Fry them just until they change color, not until they become browned. In this recipe, the potatoes should remain suitable for filling. Taste the pepper sauce before adding the chili. Some jarred sauces are already salty and spicy, in which case you may only need a little paprika or none at all. Season carefully at the end. Both the sauce and the batter may already contain salt. Substitutions The red pepper sauce can be either fresh, chopped, or store-bought. For the fresh version, the boiling time is longer, about 30 minutes. Hot paprika can be replaced with chili as specified in the recipe. The amount is adjusted to taste. Variations You can make the pancakes spicier by adding more chili to the sauce without changing the filling. If you prefer a milder taste, use less hot paprika or chili. There is no need to change the amount of potatoes, onion, or parsley. The main variation in the recipe is the choice of sauce: fresh red peppers, boiled longer, or jarred red pepper sauce, boiled for only 6-8 minutes. Serving Ideas The pancakes can be served immediately after filling, as a savory snack or appetizer. They are easier to eat if folded in half or rolled, and the filling is evenly distributed. Frequently Asked Questions How many pancakes does this amount yield? The pancake mixture makes four slightly thicker pancakes. The exact amount of flour and sparkling water is not specified, so their size may vary. Can I use only store-bought pepper sauce? Yes. The recipe calls for 6 tablespoons of chopped red pepper sauce, fresh or jarred. The jarred version is boiled for 6-8 minutes and then seasoned. How long do fresh peppers boil? If using fresh chopped peppers, the sauce is boiled for about 30 minutes. Before turning off the heat, add the hot paprika or chili and let the sauce cook for another 2-3 minutes. Do the potatoes need to be fried until crispy? No. They are fried over high heat in a little oil, just until they change color. They should not reach the level of regular fried potatoes. Can the pancakes be made less spicy? Yes. Reduce the amount of hot paprika or chili and taste the sauce before spreading it on the pancakes. The spiciness mainly comes from the sauce. Nutritional Values The values below are estimates and may not be exact, as the recipe does not specify the amount of flour, sparkling water, and oil used. For the entire recipe: approximately 550-800 kcal, 15-25 g protein, 80-120 g carbohydrates, and 15-30 g fat. For one pancake: approximately 140-200 kcal, 4-6 g protein, 20-30 g carbohydrates, and 4-8 g fat. The difference can be quite large depending on how much flour is used in the batter and how much oil is absorbed by the potatoes and pancakes. Storage and Reheating The pancakes are best when freshly filled. The original recipe does not provide storage or reheating instructions. If there are leftovers, store them in the fridge and consume them as soon as possible, as the potatoes and pancake may change texture, and the filling can soften the batter. The pepper sauce can be stored separately only if it has been properly prepared and cooled, but for this recipe, it is more practical to use it immediately after boiling.

Spicy pancakes

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