Tender Dried Beef Jerky Pancakes
Transforming Dried Beef Jerky into Delicious Pancakes
Give your dried beef jerky a glamorous makeover with these tender and flavorful jerky pancakes. They offer a delightful contrast of a golden-brown exterior and a moist, soft interior, making them perfect for special occasions or as an impressive appetizer for guests. Experience the unique transformation of chewy jerky into a delicate delicacy.
Main Ingredients- 30g dried beef jerky
- 2 Tbsp all-purpose flour
- 1 large egg
- 1 Tbsp pine nut powder
- 2 jujubes (Chinese dates)
- 1 cup lukewarm water
Seasoning- 1 Tbsp soy sauce
- 1 Tbsp white wine (or sake)
- 1 Tbsp soy sauce
- 1 Tbsp white wine (or sake)
Cooking Instructions
Step 1
First, cut the dried beef jerky into bite-sized pieces (approximately 3 slices). In a bowl, combine the jerky pieces, 1 Tbsp soy sauce, and 1 Tbsp white wine (or sake). Pour in 1 cup of lukewarm water and let it soak for at least 30 minutes to soften the jerky. (If time permits, soaking for about an hour will yield even softer results.)
Step 2
Wash the jujubes thoroughly. Carefully slice around the pit to remove it. Thinly slice the pitted jujubes into julienne strips. These will be used as a beautiful garnish for your finished pancakes.
Step 3
Remove the softened jerky from the soaking liquid and gently pat it dry. Dredge each piece evenly in the flour, tapping off any excess. Next, dip the floured jerky into the lightly beaten egg wash, ensuring it’s fully coated. Heat a lightly oiled non-stick skillet over medium-low heat. Carefully place the egg-coated jerky pieces in the pan and cook until golden brown on both sides. Once cooked, cut the jerky pancakes into a nice serving size (bite-sized pieces) and arrange them on a plate. Finally, sprinkle the julienned jujubes and pine nut powder over the top as a garnish. Your exquisite dried beef jerky pancakes are now ready to serve!
