Ingredients
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8 Tbsp gluten free self-raising flour
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2 eggs
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8 Tbsp water
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50g cabbage, finely chopped into small cubes
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25g onion, finely diced
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25g carrots, finely diced into small cubes
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25g sweet corn
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15g coriander, roughly chopped
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1 Tbsp Lee Kum Kee Premium Light Soy Sauce
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¼ tsp white pepper powder
Method
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In a large bowl, add all the batter ingredients and mix well
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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.
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Pan fry the pancake over low heat until both sides are golden brown.
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Place the pancake on a plate, drizzle with the Sriracha Mayo, sprinkle with seaweed powder and coriander before serving.
Dressing
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4 - 6 Tbsp Lee Kum Kee Sriracha Mayo
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1 tsp seaweed powder (optional)
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1 Tbsp coriander, roughly chopped (optional)
Tips
You can add pre-cooked pancetta/ bacon/ sausage into the batter for extra flavour and texture.