Recipe: Oriental Pancakes

Oriental Pancakes


# 6 oz. (150g) plain wholewheat flour
# half a teaspooon of salt
# 1 egg
# 6 large spring onions ,trimmed and sliced
# 8 oz. (225g) beansprouts, washed
# 6 0z. (150g) mushrooms, wiped and sliced
# 7 oz. (175g) pkt. Frozen mange-tout, thawed: sliced diagonally
# 2 tablespoons sunflower oil
# 2 teaspoons cornflour
# 2 teaspoons of soy sauce
# three quarter pint (425ml) of milk
# vegetable oil for frying


# Put the flour and salt in a bowl
# Beat together the egg and milk and gradually pour into the flour, stirring constantly for a smooth batter
# Wipe a little oil round a large frying pan and heat
# When very hot add 4 tablespoons of batter, tipping quickly so that the batter will spread out evenly into a circle
# Cook on one side only for 2-3 minutes until browned underneath and set on top
# Slide each pancake on to work surface, cooked side up
# Stir fry the vegetables in the remaining oil for 3 minutes
# Sprinkle over the cornflour and soy sauce and fry again for 3 minutes
# Spoon the filling into the bottom third of the pancake
# Fold bottom part up, sides in, then fold over twice more
# Cook the pancakes, seam side down on greased baking sheet (400F, Gas Mark 6, 200C) for I5 minutes, turn over and cook for a further 15 minutes or until crisp

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