Photo of Savoury pancakes with spicy dipping sauce by WW

Savoury pancakes with spicy dipping sauce

Points® value
Total Time
30 min
20 min
10 min
If you’re more into savoury than sweet pancakes, these spicy Asian-style pancakes are sure to please.


Plain White Flour

200 g


1 pinch

Egg, whole, raw

1 medium, raw, beaten

Skimmed Milk

200 ml


1 medium, grated

Spring Onions

3 medium, finely sliced

Calorie controlled cooking spray

10 spray(s)


2 medium

Soy Sauce

2 tablespoon(s)

Rice Wine Vinegar

3 tablespoon(s)

Sesame Oil

1 teaspoon(s)

Chilli flakes

¼ teaspoon(s), level

Lime Juice, Fresh

20 ml, juice of 1 lime


1 individual, extra large, halved lengthways and very thinly sliced

Rice Wine Vinegar

4 tablespoon(s)

Sesame Seeds

1 tablespoon(s)

Chilli flakes

1 pinch


  1. Sift the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Combine the egg and milk in a small jug, then pour into the well and whisk to form a smooth batter. Fold in the courgette and spring onions, then cover with clingfilm and chill while you prepare the dipping sauce and salad.
  2. In a small bowl, combine all the dipping sauce ingredients then set aside. To make the salad, toss the cucumber with the rice wine vinegar, then arrange on a serving plate. Scatter over the sesame seeds and chilli.
  3. To make the pancakes, mist a large nonstick frying pan with cooking spray and set over a medium heat. Drop 5 spoonfuls of the batter into the pan and cook for 2 minutes, until bubbles appear on the surface. Flip, then cook for a further 2-3 minutes. Remove from the pan, set aside and keep warm. Repeat with the remaining batter so you have 10 pancakes.
  4. Serve the pancakes with the salad, dipping sauce, and lime wedges.