Yields 4-5 pieces
150 g plain flour
1 tsp baking powder
½ tsp salt
1 small onion (chopped)
1 clove garlic (minced)
grated zest of 1 lemon
50 g spinach leaves (washed & rough chopped)
3 tbsp corn kernels (del monte)
200 ml milk
2 egg yolks
2 egg whites (whisked until soft peaks)
25 g (2 tbsp) butter
pancake sauce:

1 stalk chinese parsley (chopped)
1 shallot (chopped)
4 tsp thai sweet chilli sauce
2 tbsp cold water
2 tbsp chopped almonds

Recipe Courtesy of
Asian Food Network

Spinach & Corn Savoury Pancakes

Who says pancakes had to be sweet? We love our savoury pancakes with a sweet thai chilli sauce dip that makes just adds that extra kick to our pancakes.

Difficulty: Easy

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Steps: 3 steps
17 Ingredients

Difficulty: Easy
Steps: 3 steps
17 Ingredients

Preparation: 15 min
Cook: 25 min
Clean up: 15 min

Instructions

Make pancake batter
- Mix flour, baking powder and salt together.
- Add onions, garlic, lemon zest, spinach leaves and corn kernels
- Mix together and then stir in the milk and egg yolks.
- Then fold in the whisked egg white to make a batter.

Make sauce saute
- In a bowl, combine the shallots and Chinese parsley.
- Add in the Thai sweet chilli sauce, cold water and chopped almonds. Give it a good stir and set the sauce aside.

Fry the pancake
- In a pan, melt the butter over medium heat.
- Using a small ladle, drop the batter onto the pan. Fry about 2 minutes on each side until browned.
- Repeat this for the remaining batter.

Plate and Serve!

Serve warm with the sweet Thai chilli sauce.

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Reviews

Name: Spinach & Corn Savoury Pancakes
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H25M0S
Total time: P0Y0M0D0H40M0S
Yield: Yields 4-5 pieces
Cuisine: Asian
Ingredients: 150 g plain flour; 1 tsp baking powder; ½ tsp salt; 1 small onion (chopped); 1 clove garlic (minced); grated zest of 1 lemon; 50 g spinach leaves (washed & rough chopped); 3 tbsp corn kernels (del monte); 200 ml milk; 2 egg yolks; 2 egg whites (whisked until soft peaks); 25 g (2 tbsp) butter; pancake sauce: 1 stalk chinese parsley (chopped); 1 shallot (chopped); 4 tsp thai sweet chilli sauce; 2 tbsp cold water; 2 tbsp chopped almonds

Ingredients

Yields 4-5 pieces
150 g plain flour
1 tsp baking powder
½ tsp salt
1 small onion (chopped)
1 clove garlic (minced)
grated zest of 1 lemon
50 g spinach leaves (washed & rough chopped)
3 tbsp corn kernels (del monte)
200 ml milk
2 egg yolks
2 egg whites (whisked until soft peaks)
25 g (2 tbsp) butter
pancake sauce:

1 stalk chinese parsley (chopped)
1 shallot (chopped)
4 tsp thai sweet chilli sauce
2 tbsp cold water
2 tbsp chopped almonds

Nutrition

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