After trying the garlic butter prawn pancakes at Strictly Pancakes and not quite fancying the thickness of the pancakes, I decided to create my own version at home.
It’s been a long while since I’ve cooked anything, so I was slightly worried about how things will turn out. Plus, knowing my track record for being absolutely clumsy, it’s quite a miracle the kitchen (and all its contents) are still intact.
I used Green’s pancake shake for the batter. Everything comes pre-mixed in that bottle and all I had to do was add water and shake it until it was smooth and frothy.
Preparing the pancakes was the most tedious part. I had to cook them one at a time on low heat, and that bottle of batter made 10 pancakes.
I made a mistake on the first pancake and shoved it right at the bottom of the stack … which explains why the pancake at the bottom is darker than the rest.
Next, the prawns.
I dumped a tablespoon of butter into the pan and immediately shoved 18 prawns in (de-shelled and beheaded muahaha). I stir-fried on low heat until the prawns were orange before dumping another 2 tablespoons of Classico Alfredo & Roasted Garlic sauce in.
Those prawns have to be out of the pan in less than 90 seconds. (You don’t want overcooked prawns, don’t you?)
I pre-heated more of the Classico Alfredo & Roasted Garlic sauce to eat the pancakes with. (Some might prefer just maple syrup, but I wanted something new.) Dolloped the sauce on top of the pancakes, placed the garlic butter prawns at the side and … taa-daah.
Garlic butter prawn pancakes!
My very own home-cooked version of garlic butter prawn pancakes. Enough to feed 3 people too, at a cost of less than 20 buckeroos.
Don’t ask me where I got the recipe from. I just mimicked whatever I could based on what I’ve tasted at Strictly Pancakes. Plus, using the premixed stuff for pancakes and bottled sauce helps a lot too. I could just focus on not getting into trouble in the kitchen.
Experiment successful, it seems.