Vegetable Pancake
Ingredients
(A) batter (mix till well combine)
45 g plain flour
45 g tapioca flour
½ tsp. salt
White pepper
200-220ml water
(B)
100-110 g Chinese cabbages (cut slice)
2 stalks spinach (cut slice)
10g of Vegie Mushroom in packet (optional)
2 tbsp. olive oil
(C) Garnishing
Chili sauce or tomato sauce
Eggless mayonnaise or any of your choice
White sesame seed (toasted)
Method
1. Add (B) cut vegetables to (A) prepared batter and mix till well combine.
2. Heat olive oil in non-stick pan and pour the vegetable batter into the pan. Slightly press the vegetable pancake till the bottom brown and slip over and repeat the same. Both side must be brown.
3. Dish up. Sprinkle sesame seed and pipe mayo on top. Cut into pizza slice.
(Note: you can use any vegetable of your choice for this pancake. Before you dish out, brush top of the pancake with BBQ sauce then sprinkle sesame and mayo)
Ingredients
(A) batter (mix till well combine)
45 g plain flour
45 g tapioca flour
½ tsp. salt
White pepper
200-220ml water
(B)
100-110 g Chinese cabbages (cut slice)
2 stalks spinach (cut slice)
10g of Vegie Mushroom in packet (optional)
2 tbsp. olive oil
(C) Garnishing
Chili sauce or tomato sauce
Eggless mayonnaise or any of your choice
White sesame seed (toasted)
Method
1. Add (B) cut vegetables to (A) prepared batter and mix till well combine.
2. Heat olive oil in non-stick pan and pour the vegetable batter into the pan. Slightly press the vegetable pancake till the bottom brown and slip over and repeat the same. Both side must be brown.
3. Dish up. Sprinkle sesame seed and pipe mayo on top. Cut into pizza slice.
(Note: you can use any vegetable of your choice for this pancake. Before you dish out, brush top of the pancake with BBQ sauce then sprinkle sesame and mayo)
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