JAPANESE PANCAKES
INGREDIENTS
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.
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
All nutrition values are per serve
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