Satay vegetable & sprout pancakes
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Satay vegetable & sprout pancakes
  Vegetables    Pancakes    Breakfast    Sprouts  
Last updated 6/12/2012 1:21:29 AM. Recipe ID 53711. Report a problem with this recipe.
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      Title: Satay vegetable & sprout pancakes
 Categories: Meatless, Breakfast, Personal, Vegetables
      Yield: 2 Servings
    5/8 c  Plain wholemeal flour
    1/2 ts Baking powder
    1/2    Egg
    3/4 c  Milk

    125 g  Fresh snow pea sprouts
    125 g  Mung bean sprouts
      3    Spring onions
    125 g  Button mushrooms
    1/2 l  Carrot
    1/2 c  Roasted peanuts
    1/4 c  Roasted peanuts to garnish

    1/4 c  Cruncy peanut butter
      1 tb Cider vinegar
      1 tb Lemon juice
      1 ts Sambal oelek
  Preparation: finely slice the spring onions and mushrooms.
  :            coursely grate the carrot
  To prepare the pancakes sift the flour and baking powder into a large
  bowl. Make a well in the centre. Combine the egg, milk and oil and
  stir into the flour. Mix until a smooth batter is formed, then pour
  into a jug.
  Brush a heated pancake tin with oil. Pour in enough of the batter to
  thinly cover the base of the pan. Cook for 2-3 minutes until the
  mixture sets. Turn over using a metal spatula and cook for a further
  1-2 minutes.
  Remove and place on a plate and cover with a square of greaseproof
  paper. Continue until all the batter has been used. Keep the pancakes
  To make the filling combine the prepared vegetables and divide evenly
  between the pancakes. Garnish the pancakes with the extra peanuts.
  Fold over or roll up and place on a large platter.
  To make the dressing combine all the ingredients in a small bowl and
  whisk well. Pour over the pancakes before serving.

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Recipe ID 53711 (Apr 03, 2005)

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