Yield: 2 Servings
|⅝ cup||Plain wholemeal flour|
|½ teaspoon||Baking powder|
|125 grams||Fresh snow pea sprouts|
|125 grams||Mung bean sprouts|
|125 grams||Button mushrooms|
|½ cup||Roasted peanuts|
|¼ cup||Roasted peanuts to garnish|
|¼ cup||Cruncy peanut butter|
|1 tablespoon||Cider vinegar|
|1 tablespoon||Lemon juice|
|1 teaspoon||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.