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.
CHINESE PANCAKES WITH GARLIC CHIVES & MUSHROOMS RECIPE
Serves 4
Pancakes
2 cups flour
1 tsp baking powder
½ tsp salt
1 egg
1 ½ cups water
2 Tbsp sesame oil
6 spring onions, sliced finely
Oil, to cook
Topping
1 Tbsp olive oil
1 tsp sesame oil
1 bunch garlic chives (long and green)
150g mixed wild mushrooms
Salt and pepper to taste
Juice of ½ lemon
1. 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.
2. 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.
3. 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.
