Crispy, savory, and unbelievably simple, these classic potato pancakes come together ... onions bound together with egg and flour then fried in vegetable oil until crispy. With a cooking time ...

When a frying pan isn't hot enough, it produces a rough, flat crêpe, thus people frequently discard the initial pancake. Pour ...

A quick sweet treat made with whole wheat flour, bananas, and jaggery for any time of the day. A healthier version of fried ...

Stir the salt and flour in a large mixing bowl and make a well in the centre. Lightly beat the egg, milk and oil in a jug. Pour a third of the egg mixture into the well and start to draw the flour ...

Pancakes are ... then add the flour, sugar and milk and beat until smooth. The batter should be thick enough to slowly drop off the spoon. Heat a little sunflower oil in a griddle or heavy ...

In this dish, Cheng makes a luxe version of a popular Chinese street food snack, scallion (spring onion) pancakes, by adding fried oysters. In Hong Kong and other parts of east and south-east Asia ...

Pancakes exist in many countries, but they may take another name or appearance, as most places have their own unique take on ...

Put the mash, flour ... and the potato pancakes are puffed up. Transfer to a baking tray and place in the oven to keep warm while you cook the rest, adding small amounts of oil and butter to ...