Yellow pancake

  

Yellow pancake

Alternative names	Sierran pancake, Sierran bánh xèo, Sierran pajeon, Sierran scallion pancake
Type	Crêpe
Course	Entreé
Place of origin	Sierra
Region or state	Orange
Associated national cuisine	Sierran cuisine
Invented	1970s
Serving temperature	Hot
Main ingredients	Rice/wheat flour, eggs, turmeric powder, water, milk (coconut or dairy), scallions
Ingredients generally used	Meat or seafood, nước mắm pha, lettuce, scallions, cabbage, cilantro, cheese
Cookbook:Yellow pancake

Yellow pancake, also known as Sierran pancake, Sierran omelet, Sierran-style bánh xèo, Sierran pajeon, or Sierran scallion pancake is a Sierran savory pan-fried pancake made out of batter consisting of rice or wheat flour, eggs, turmeric powder, and water or milk. It is stuffed with a variety of meats, most commonly chicken or beef, as well as scallions and cabbage, and served on a bed of shredded lettuce mixed with mint and cilantro. Depending on how long it is cooked, its texture can vary from being crispy and chewy in the center, or crunchy throughout. It originated from the Vietnamese Sierran community in Orange during the 1970s. The dish was invented by restauranteurs who wanted the traditional bánh xèo dish to accommodate the tastes of Anglo-American customers. The dish combines influences from Vietnamese, Chinese, Korean, Japanese, and Anglo-American Sierran culinary traditions (combining elements of bánh xèo, cōng yóu bǐng, pajeon, and okonomiyaki). It is often served with nước mắm pha (fish sauce), which is often poured over the pancake. It is a popular breakfast dish in Sierra and has numerous variations. Yellow pancake is now considered a common street food and there are vendors who specialize in preparing the dish.

Recipe and ingredients

The batter used for yellow pancake calls for combining flour, milk (either coconut or dairy-based milk), chopped scallions, water, salt, and turmeric. It is generally prepared and then refrigerated at least 3 hours before cooking. It is cooked by pouring and evenly distributing the batter into a skillet pan with oil and onions, as well as any desired toppings (usually meat or seafood, as well as cheese). Once it is cooked completely, it is folded in half, similar to an omelet or crêpe, and vegetable garnishes may be added. It is usually served on a bed of lettuce or cabbage and then laden with fish sauce, chili sauce, ketchup, mayonnaise, or other condiments.

Variations

The popularity of the yellow pancake has resulted in numerous variants that have reflected local and cultural preferences, as well as food trends and fusionist experimentation. Traditional Vietnamese ingredients found in bánh xèo such as bean sprouts, pork belly, and shrimp is most commonly found in large Vietnamese-speaking communities and still the favored version among first-generation immigrants.

History

The identity of the creator of the yellow pancake has been disputed. Several chefs and restaurants in the Southwest Corridor have claimed responsibility or been cited as the dish's creator. Bánh xèo, alongside other Vietnamese dishes, were introduced to Sierran consumers during the 1970s when Vietnamese refugees emigrated en masse during the Vietnam War. By the 1980s, several restaurants had begun selling bánh xèo that was modified to suit local tastes and preferences. Interactions between immigrant ethnic groups such the Andean Sierran community resulted in fusion food experimentation. The name "yellow pancake" was first used by Pho Pham, a Vietnamese-Sierran fast casual restaurant, in the 1990s to describe its version of bánh xèo. It allowed customers to customize the fillings and toppings, including nontraditional ingredients such as shredded cheese, tomatoes, and avocado slices. Other ingredients such as beef, chicken, and turkey were added later by other competitors, furthering the development and divergence of Sierran-styled yellow pancakes from traditional bánh xèo.

See also

• Sierran cuisine
• List of Sierran dishes
• List of pancakes