- 1 and half cup plain flour2 egg200 ml water1 pinch of salt1 cup shredded cabbage1/2 cup shredded carrots1/2 cup shredded zucchini 1/4 cup chopped spring onion (save a pinch for garnish)Olive oil Worcestershire sauce Kewpie mayonnaise
- 1. Mix the plain flour, eggs, water and salt together into a relatively smooth batter. Do not over mix. 2. Add the vegetables and spring onion, mix well. Do not get scared if there seems a lot of vegetable, as long as the batter is still a bit runny instead of a dough texture. You can add more water if you need to.3. Heat up a non stick frying pan, add 1 tbsp olive oil, use a soup ladle to put 2 ladles of mixture into the frying pan. Shape it into a rough circle, about 2cm in thickness and 20cm in diameter.4. When the edge of the pancake becomes brown and cooked, flip it over carefully. 5. Put a lid on the frying pan and turn the powder down, let the pancake to steam for a few minutes.6. Turn the pancake over again, to make sure both sides are slightly brown and not too soggy.7. Drizzle with Worcestershire sauce and Kewpie mayonnaise, and garnish with chopped spring onion.8. Repeat the process until all the batter is used up.Tips:You can use any vegetables available in your fridge.You can replace Worcestershire sauce with HP sauce or BBQ sauce.
Brands and product used
- Kewpie - Mayonnaise