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Japanese Vegetable Pancakes

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Ingredients
  Plain flour 50
  Eggs 2 , separated
  Milk 2 Tablespoon
  Spring onions 4 , cut into 3 cm lengths (Keep Some To Decorate)
  Bean sprouts 50
  Sweet potato 1 , peeled and shredded
For dipping sauce
  Soy sauce 1 Tablespoon
  Rice vinegar 1
  Dijon mustard 1 Teaspoon
  Tomato puree 1 Tablespoon
  Red chili 1 , cut into thin slices (Keep Some To Decorate)
  Sesame seeds 1 Tablespoon
Directions

MAKING
1. In a large mixing bowl, combine flour, egg yolks and milk.
2. Use a wire whisk to beat into a smooth batter.
3. Season with salt and pepper.

FINALIZING
4. In a small grease free bowl, whisk the whites to soft peaks.
5. Fold into the batter.
6. Lightly stir in the onions, sprouts and potatoes.
7. Place a non-stick pan on a medium flame and lightly grease it with oil.
8. When pan is hot, drop tablespoonfuls of the batter and brown for 4 to 5 minutes.
9. Flip pancakes over and brown on the other side.
10. Using a spatula, remove on to a platter, keep warm
11. Make the remaining pancakes.

SERVING
12. Garnish the pancakes with chili and spring onions.
13. In a small bowl, mix all the sauce ingredients and serve sauce with the pancakes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Breakfast
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean Sprout
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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