PANCAKES
5/8 c Plain wholemeal flour
1/2 ts Baking powder
1/2 Egg
3/4 c Milk
FILLING
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 lg Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish
DRESSING
1/4 c Cruncy peanut butter
1 tb Cider vinegar
1 tb Lemon juice
1 ts Sambal oelek
Preparation: finely slice the spring onions and mushrooms.
: coursely grate the carrot
To prepare the pancakes sift the flour and baking powder into a large bowl.
Make a well in the centre. Combine the egg, milk and oil and stir into the
flour. Mix until a smooth batter is formed, then pour into a jug.
Brush a heated pancake tin with oil. Pour in enough of the batter to thinly
cover the base of the pan. Cook for 2-3 minutes until the mixture sets.
Turn over using a metal spatula and cook for a further 1-2 minutes.
Remove and place on a plate and cover with a square of greaseproof paper.
Continue until all the batter has been used. Keep the pancakes warm.
To make the filling combine the prepared vegetables and divide evenly
between the pancakes. Garnish the pancakes with the extra peanuts. Fold
over or roll up and place on a large platter.
To make the dressing combine all the ingredients in a small bowl and whisk
well. Pour over the pancakes before serving.
From
Yields
2 Servings