Japanese pancakes with chicken and cabbage
Plain wholemeal flour
⅔ cup(s), (100g)
Skinless chicken breast, baked or roasted
200 g, shredded
150 g, button, sliced
Coleslaw, without dressing
1 small, thinly slices
2 tsp, toasted
1 tbs, to serve
2 x 3 second spray(s)
- Whisk flour, eggs and ⅓ cup (80ml) water in a large bowl until combined. Stir through chicken, mushrooms and coleslaw mix. Season with salt and pepper.
- Spray 2 large non-stick frying pans with oil and heat over medium-high heat. Spoon three ⅓-cup quantities of chicken mixture into each pan. Cook pancakes for 2 minutes each side or until golden and cooked through. Repeat with remaining batter to make 6 more pancakes, spraying with a little more oil between batches.
- Top pancakes with capsicum, sprouts and sesame seeds. Drizzle with kecap manis to serve.