JAPANESE PANCAKES

JAPANESE PANCAKES


INGREDIENTS

  • 2 eggs
  • 2 cups self-raising flour
  • 100g button mushrooms, sliced
  • 4 green onions, thinly sliced
  • 1/4 small (250g) cabbage, thinly shredded
  • 1 large barbecued chicken, skin removed, shredded (see note)
  • 1 tablespoon vegetable oil
  • 1/4 cup barbecue sauce
  • 1/4 cup low-fat mayonnaise
  • 1 long red chilli, sliced
  • 12 medium cooked prawns, peeled, deveined

How to Make

1.Preheat oven to 180°C. Whisk eggs and 11/2 cups cold water in a jug. Combine flour, mushrooms, onions and cabbage in a bowl. Season with salt and pepper. Add egg mixture to flour mixture. Stir to combine. Stir through chicken.

2.Heat a medium non-stick frying pan over medium heat. Add 1 teaspoon oil. Swirl pan to coat. Spoon one-quarter of the pancake mixture into pan. Cook for 2 to 3 minutes each side or until golden. Remove to a baking tray lined with baking paper. Repeat with remaining oil and batter. Place tray in oven for 5 minutes or until pancakes are cooked through.

3.Place pancakes on plates. Drizzle with barbecue sauce and mayonnaise. Top with chilli and prawns. Serve topped with green onion.


NUTRITION

  • 2571 kj
    ENERGY
  •  
  • 16.5g
    FAT TOTAL
  •  
  • 4g
    SATURATED FAT
  •  
  • 5.4g
    FIBRE
  •  
  • 49.4g
    PROTEIN
  • 266mg
    CHOLESTEROL
  •  
  • 1062mg
    SODIUM
  •  
  • 64g
    CARBS (TOTAL)
All nutrition values are per serve

NOTES

You'll need 3 cups of shredded barbecued chicken. This recipe is based on the Japanese dish, okonomiyaki.

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