Chinese-style pancakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
- 100g plain flour
- a pinch of salt
- 1 egg
- 300ml milk
- 2 tbsp vegetable oil
- 100g beansprouts
- 100g mushroomssliced
- 2 pak choiroughly chopped
- 1 carrotsliced into fine strips
- 1 red or yellow pepperdeseeded and sliced into fine strips
- 1 tsp Chinese 5 spice powder
- 150g mature Cheddar cheesecut into small cubes
- 2 tsp sesame seeds
Method
step 1
Sift the flour and salt into a large bowl. Add the egg and milk and beat with a whisk to make a smooth batter.
step 2
Add a few drops of the oil to a pancake pan or heavy-based frying pan. Pour in a thin stream of batter, tilting the pan so that the batter flows evenly across the surface. Cook over a medium heat until set, then flip over to cook the other side. Cook 4 large or 8 small pancakes altogether, keeping them in a warm place.
step 3
Heat the remaining oil in a wok or large frying pan, then add the beansprouts, mushrooms, pak choi, carrot and red or yellow pepper.
step 4
Stir-fry for 3 to 4 minutes until the vegetables are cooked but still crunchy. Stir in the Chinese 5-spice powder.
step 5
Add the cheese cubes. Then use the stir-fry mixture to fill the pancakes. Fold them into triangles or roll them up.