Recipe: Oriental Pancakes

Hookery Cookery Home > Vegetarian Recipes > Oriental Pancakes Makes 8


These crunchy, munchy pancakes are equally delicious hot or cold


  • 6 oz. (150g) plain wholewheat flour
  • half a teaspooon of salt
  • 1 egg
  • 6 large spring onions ,trimmed and sliced
  • 8 oz. (225g) beansprouts, washed
  • 6 0z. (150g) mushrooms, wiped and sliced
  • 7 oz. (175g) pkt. Frozen mange-tout, thawed: sliced diagonally
  • 2 tablespoons sunflower oil
  • 2 teaspoons cornflour
  • 2 teaspoons of soy sauce
  • three quarter pint (425ml) of milk
  • vegetable oil for frying
  • Cooking Instructions:

    1. Put the flour and salt in a bowl
    2. Beat together the egg and milk and gradually pour into the flour, stirring constantly for a smooth batter
    3. Wipe a little oil round a large frying pan and heat
    4. When very hot add 4 tablespoons of batter, tipping quickly so that the batter will spread out evenly into a circle
    5. Cook on one side only for 2-3 minutes until browned underneath and set on top
    6. Slide each pancake on to work surface, cooked side up
    7. Stir fry the vegetables in the remaining oil for 3 minutes
    8. Sprinkle over the cornflour and soy sauce and fry again for 3 minutes
    9. Spoon the filling into the bottom third of the pancake
    10. Fold bottom part up, sides in, then fold over twice more
    11. Cook the pancakes, seam side down on greased baking sheet (400F, Gas Mark 6, 200C) for I5 minutes, turn over and cook for a further 15 minutes or until crisp

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