Savoury Pancakes With Sesame Stir-Fried Vegetables
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Don't reserve pancakes for a once-a-year treat - try them in this delicious savoury recipe that's both filling and nutritious.
Ingredients
All-purpose flour
100 gm
Raw egg
1 large
Fat-free skim milk
1¼ cup(s)
Vegetable oil
1 tbsp(s)
Carrots
1 medium, cut into fine strips
Uncooked scallions
4 medium, bunch, trimmed and sliced
Frozen green beans
100 gm, trimmed and sliced
Canned baby corn
100 gm
Canned mushrooms
100 gm, sliced
Five-spice powder
½ tsp(s), Chinese
Sesame seeds
2 tsp(s)
Black pepper
½ pinch(es)
Table salt
1 tsp(s)
Instructions
1
Put flour and salt into a large bowl. Add egg and milk all at once, then beat well with a whisk to make a smooth batter.
2
Heat a small heavy-based frying pan and mist with spray cooking oil. Pour in some batter, tilting pan to spread evenly over the base. When set, flip over to cook the other side. Make 8 pancakes, then cover and keep warm while preparing filling.
3
Heat oil in a wok or large frying pan. Add vegetables and stir-fry for 4 - 5 minutes. Add five-spice powder and sesame seeds and stir fry for 1 - 2 more minutes. Season.
4
Divide vegetables between pancakes, fold into triangles and serve immediately.
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