These crunchy, munchy pancakes are equally delicious hot or cold
Ingredients:
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:
Put the flour and salt in a bowl
Beat together the egg and milk and gradually pour into the flour, stirring constantly for a smooth batter
Wipe a little oil round a large frying pan and heat
When very hot add 4 tablespoons of batter, tipping quickly so that the batter will spread out evenly into a circle
Cook on one side only for 2-3 minutes until browned underneath and set on top
Slide each pancake on to work surface, cooked side up
Stir fry the vegetables in the remaining oil for 3 minutes
Sprinkle over the cornflour and soy sauce and fry again for 3 minutes
Spoon the filling into the bottom third of the pancake
Fold bottom part up, sides in, then fold over twice more
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