These little pancakes can be ready in minutes. No waiting around, just whisk together, cook and eat. Here I’ve made them with garlic chives (available from supermarkets) and mushrooms. A squeeze of lemon and you’re done. I have been known to add a fried egg to finish them off. Or, make mini versions and top with a little smoked fish as a nibble to serve with drinks.
Pancakes
2 cups | Plain flour |
1 tsp | Baking powder |
½ tsp | Salt |
1 | Egg |
1 ½ cups | Water |
2 Tbsp | Sesame oil |
6 | Spring onions, finely sliced (Main) |
1 drizzle | Oil, for cooking |
Topping
1 Tbsp | Olive oil |
1 tsp | Sesame oil |
1 bunch | Garlic chives (Main) |
150 g | Wild mushrooms, mixed types (Main) |
½ | Lemons, juice only |
Directions
- To make the pancakes, in a large bowl combine the flour, baking powder, salt, egg, water and sesame oil until smooth. Fold through the spring onions.
- Heat a teaspoon of oil in a frying pan. Add about ½ cup of mixture and swirl around to make a circle. Cook for 2 or 3 minutes until just bubbling then flip for 2 minutes. Remove and continue to cook the remainder of the mixture.
- For the topping heat the oils in the same frying pan. Add the garlic chives, cooking for 3 or 4 minutes to soften. Add the mushroom, cooking through. Squeeze in the lemon juice, season with salt and pepper. Serve hot.
More of Angela's Asian-style vegetarian side dishes