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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
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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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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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