These revised Taiwanese style pancakes are a personal take on the classic street food favorite. Inspired by traditional versions that are typically thicker and made with a simple dough, this recipe is rolled thinner for a crispier, more delicate texture.
My Approach
I incorporate sourdough for added depth of flavor and a subtle tang, giving the pancakes a unique twist. The result is a beautifully crisp, aromatic pancake that works perfectly on its own as athe base for beef rolls and other savory fillings. Check out my Braised Beef Shank recipe for a great filling idea.
Taiwanese Style Sourdough Pancakes
Description
Rolled thin for a crisp texture and perfect for wrapping or enjoying on their own.
Ingredients
How to Make It
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Make the dough
In a mixing bowl, combine sourdough starter, flour, salt and warm water. Mix until a soft dough forms. Rest for about 4 hours.
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Roll and layer
Divide dough into portions. Roll one piece into a thin circle. Spread butter evenly. Roll into a log, then coil into a spiral shape. Flatten gently, then roll our again into a thin pancake.
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Cook
Heat a pan over medium heat. Cook each pancake for about 1 minute per side, until golden brown and crispy. Press lightly with a spatula for even browning.
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Simmer low and slow
Por in water until the beef is mostly covered. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, turning occasionally, until the beef is tender, but still holds it shape.
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Cool and slice
Remove beef and let it cool completely. Slice thinly against the grain.
Note
Tips for Success:
Butter is key for flavor and flaky layers.
Roll as thin as possible for crisp texture.
