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Vegetable Pancake with Sriracha Mayo (v)

Serves 2-4

Ingredients

 

  • 8 Tbsp gluten free self-raising flour

  • 2 eggs

  • 8 Tbsp water

  • 50g cabbage, finely chopped into small cubes

  • 25g onion, finely diced

  • 25g carrots, finely diced into small cubes

  • 25g sweet corn

  • 15g coriander, roughly chopped

  • 1 Tbsp Lee Kum Kee Premium Light Soy Sauce

  • ¼ tsp white pepper powder

Method

 

  1. In a large bowl, add all the batter ingredients and mix well
     

  2. Put 2 Tbsp vegetable oil into a heated non-stick pan and pour in all the batter. Using a spatula, flatten the pancake until roughly 2 cm thick.
     

  3. Pan fry the pancake over low heat until both sides are golden brown.
     

  4. Place the pancake on a plate, drizzle with the Sriracha Mayo, sprinkle with seaweed powder and coriander before serving.

Dressing

 

  • 4 - 6 Tbsp Lee Kum Kee Sriracha Mayo

  • 1 tsp seaweed powder (optional)

  • 1 Tbsp coriander, roughly chopped (optional)

Tips

You can add pre-cooked pancetta/ bacon/ sausage into the batter for extra flavour and texture.

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