White Self Raising Flour
Egg white, raw
Chinese Leaves (Amaranth Leaves)
40 g, shredded
40 g, extra lean, chopped
1½ teaspoon(s), finely grated
1 medium, trimmed and very thinly sliced on the diagonal
Calorie controlled cooking spray
Reduced Fat Mayonnaise
½ teaspoon(s), toasted
- Put the flour in a medium bowl and make a well in the centre. Whisk 80ml water with the egg white in a small jug. Add to the flour and stir to combine. Add the Chinese leaf, ham, ginger and white part of the spring onion, and mix well.
- Lightly mist a medium nonstick frying pan with cooking spray and put over a medium heat. Using half the mixture per pancake, cook 2 pancakes for 4 minutes or until bubbles appear on the surface. Turn and cook for 3 minutes or until cooked through. Transfer to a serving plate.
- Meanwhile, mist another frying pan with cooking spray and stir-fry the bean sprouts for 2-3 minutes.
- Thin the mayonnaise with a little cold water and drizzle over the pancakes. Serve topped with the bean sprouts, remaining spring onion and sesame seeds.