Copper Spoon Pancake

Copper Spoon Pancake

　　Ingredients: Pure rice batter

　　Seasonings: Seasonal vegetables such as zucchini cubes, pumpkin cubes, sweet potato cubes, thin lotus root slices, chopped scallions, and lard.

　　The utensil used is a small, hand-forged copper spoon shaped like a five-pointed star, with a maximum outer diameter of 6 to 10 cm, a depth of about 1 to 1.5 cm, and the depth decreasing from the center toward the edges (similar to the small ceramic soup ladles commonly used). The spoon is fixed to a metal handle of the same material, about 20 to 30 cm in length, usually designed with a spiral pattern and a tightly twisted small hook at the end.

　　During festivals or when they have free time, rural folks often grind freshly harvested rice into white rice batter using the village stone mill. They then prepare it at home along with seasonal diced vegetables, arranging them in several bowls or dishes. Next, they set up a wok with a strong fire, placing a wire mesh rack on one side of the wok. This rack usually has four downward iron legs at the corners to keep it stable against the edge of the wok. Once the oil is heated to near smoking point, a ladle is used to scoop the rice batter into the copper spoon. At this stage, the hand must be steady to allow the batter to spread gradually from the center outward (the batter should be thick, similar to the consistency babies without teeth would sip). The seasonings can either be mixed thoroughly into the batter beforehand or some premium ingredients—like small river shrimp bits or minced pork—can be reserved to be placed in the center after the batter has evenly coated the spoon. Then, a bit more batter is added on top to cover the seasonings properly. The batter will eventually form a rough five-pointed star shape following the contours of the spoon. Holding the long handle, the cook then submerges the spoon into the hottest part of the oil, keeping the batter firmly attached inside the spoon without spilling over. The fire can be adjusted to maintain a certain oil temperature. Once the shape begins to change color and solidify through frying, the spoon can be gently shaken to release the pancake. With proper timing, the resulting five-pointed star-shaped copper spoon pancake will be about seventy to eighty percent cooked—still crispy outside and tender inside—and it will gradually float to the surface. After another minute or two, when it turns a brilliant golden yellow, floats lightly, and looks ready, it’s fully cooked and can be removed from the oil. Street vendors who specialize in this snack often use a pair of foot-and-a-half-long bamboo chopsticks specifically for fishing and stirring items in the hot oil.

　　(Those with unsteady hands often spill the batter onto the edges of the spoon, resulting in a blurred shape and less appealing appearance once cooked.)

　　Like most fried foods, this snack is wonderfully fragrant. Take a bite, and you’ll taste the fresh, mellow flavor of newly pounded rice, while the seasonal vegetables nestled within reveal their vibrant colors—emerald green, lotus root red, or bright yellow—against the snowy-white backdrop. Most seasonings are quickly steamed by the high heat of the rice batter's steam and are tightly wrapped by the outer layer of the copper spoon pancake, ensuring that their rich aroma remains entirely intact. Isn’t it a delight to both look at and savor?

　　This distinctive snack is also served to guests during weddings and other celebrations among the local An people.