Buckwheat pancakes with mushrooms! Flavourful and comforting, these pancakes are great served as a savoury breakfast or brunch, as well as a yummy dinner option. Serve with an additional drizzle of Chiu Chow Chilli Oil makes it even tastier.
for the Pancake
The next day, drain the pulses and put them 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 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
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
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.
Serving Suggestion
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.
PREP TIME: 30 MINS | COOK TIME: 30 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
