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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love using up left over vegetables, fresh sprouts to make this delicious savoury pancakes. So good it could pass for a meal. Ingredients:
1 medium-sized onion, sliced |
1 cup of mushrooms, sliced |
1 carrot, peeled and sliced |
1 celery, peeled and sliced |
1 clove garlic minced |
1/2 cup cauliflower, small florets |
1 cup bean sprouts |
1 cup korean pancake mix |
1.5 cup water |
salt and pepper |
1 tsp soya sauce |
oil |
nonstick pan |
Directions:
1. Heat oil in pan over medium heat and add garlic.
2. Do not scorch. Quickly add the rest of the vegetables.
3. Stir fry lightly, add soya sauce and add salt and pepper.
4. Remove from pan.
5. Add a little to hot pan and wipe clean.
6. Mix pancake mix with water.
7. Heat pan, add a little oil.
8. Add one ladle of vegetables and one ladle of pancake mix.
9. Turn when pancake forms bubbles on the surface.
10. Repeat and serve with your favourite korean bbq sauce or asian sauce.
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