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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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.
  • Easy
  • 15 min
  • 25 min
  • 15 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. 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 pancake batter


  2. 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.

    Make sauce saute


  3. 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.

    Fry the pancake


Plate and Serve!

Serve warm with the sweet Thai chilli sauce.

Plate and Serve!

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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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