For the dipping sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tsp water
1/2 TSP sugar
1 tbsp sesame oil
1 tsp sesame seeds
For the pancake mix
1 cup plain flour
1/2 TSP salt
1 cup water
For the pancake filling
1 cup finely sliced leek greens
1/2 cup grated carrot
3 spring onions, sliced into thin, approx 3cm long, strips
1/2 cup of thinly sliced cabbage
1 chilli, deseeded and chopped finely
Oil for frying
METHOD
Combine the ingredients for the sauce. Set aside.
In a large bowl, whisk the batter ingredients until smooth. Then add the vegetables and stir to coat all the vegetables evenly.
Heat some oil on a large frying pan over a medium heat. With your fingers, grab a small handful of the batter mix and pflipper to flatten the pancakes. lace it in the pan. You should do this 4 times so that you are cooking 4 patties at a time. Use an egg flipper to flatten the pancakes and cook for 2 to 3 mins before flipping and cooking the other side. Remove and keep warm while you repeat until the batter is used up. This recipe should yield about 10 pancakes.
Serve hot with the dipping sauce.
In the photo above 8 used capsicum instead of leeks. You can pretty much substitute in any crunchy vegetables you like e.g. chives, garlic shoots, etc.
Comments
Post a Comment