Oriental Pancakes Recipe
Ingredients:
- # 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
Directions:
- # 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