for the Pancake
Rinse the buckwheat and lentils in a sieve under running water. Put them into a bowl, cover with cold water and leave them in the fridge overnight.
The next day, drain the pulses and put into the jug of a blender with the salt. Process them by adding enough water until the consistency reaches a double cream texture.
To make the pancakes, heat a non-stick frying pan, approx. 23cm diameter. Add about a teaspoon of oil and then pour in enough mixture to just coat the bottom of the pan. Cook over a medium heat for 2-3 minutes, turn over and cook on the other side. Remove to a plate and continue to cook the rest of the pancakes.
for the Mushrooms
Cut porcini and chestnut mushrooms into quarters, and tear any oyster mushrooms into smaller pieces.
Heat the oil in the frying pan and add the onion and garlic. Cook for 2 minutes, then add the prepared mushrooms and cook for another 15 minutes. Season with Premium Light Soy Sauce and add the spring onion.
for the Sprouts
Simmer the Brussels sprouts in lightly salted milk for 15 minutes and pull aside to cool down.
Strain and place into a hot pan with a little butter. Pan fry for 2 minutes and then add the dressing – keep reducing for 3 minutes until sticky.
Divide the sautéed mushrooms between the pancakes, placing in middle and rolling gently.
Serve with the sprouts.
An additional drizzle of Chiu Chow Chilli Oil makes it even tastier.
The pancakes on its own are suitable for vegans. Replace milk and butter with soy milk and Wok Oil to make this dish completely vegan.