Babbling Blueberry

Chinese-style pancakes with squash

These aren’t like scallion pancakes that require you to make a flour-water dough and then roll the dough out and then roll it up to roll it out again. Lots of rolling. That’s how you get the layers. If I make that sometime, I’ll write a post about it w/ photos.

But we’re not talking about those kinds of pancakes. These are just eggs, flour, water, salt, white pepper. I don’t really measure anything - I just play with the ratios until I get a consistency that I like, that is a little runnier than a typical American pancake batter.  I threw in some grated white zucchini (I first salted it, let it sit, and then squeezed excess water out - it helps me control the moisture in the final batter). You can also use scallions, carrots, and other things that grate easily and that cook pretty fast. Then you just cook them up like American pancakes.

They come out really soft and tender, with crispy edges.

I also made a dipping sauce - soy sauce, rice wine vinegar, red pepper flakes, sugar.

Our fridge is too cold (maybe that’s related to the ant story). So we had some strawberries that got frozen. Any suggestions for what I can do with them? Jam? Sauce? Something else?