Savoury pancakes with spicy dipping sauce
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 10 • Difficulty: Easy
If you’re more into savoury than sweet pancakes, these spicy Asian-style pancakes are sure to please.
Ingredients
Plain White Flour
200 g
Salt
1 pinch
Egg, whole, raw
1 medium, raw, beaten
Skimmed Milk
200 ml
Courgette
1 medium, grated
Spring Onions
3 medium, finely sliced
Calorie controlled cooking spray
10 spray(s)
Lime
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
Cucumber
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.