Vegetable Pancake with Sriracha Mayo (v)
Lee Kum Kee

Vegetable Pancake with Sriracha Mayo (v)

Serves 2-4
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8 tbsp gluten free self-raising flour
2 eggs
8 Tbsp water
50g cabbage, finely chopped into small cubes
25g onion, finely diced
25g carrots, finely diced into small cubes
25g sweet corn
15g coriander, roughly chopped
¼ tsp white pepper powder


4 - 6 tbsp [19]
1 tsp seaweed powder (optional)
1 tbsp coriander, roughly chopped (optional)


1 In a large bowl, add the flour, eggs and water and whisk until smooth then stir in the rest of the ingredients
2 Heat 2 tbsp vegetable oil in a non-stick pan (approx. 18cm diameter) and pour in all of the batter. Using a spatula, flatten the pancake until roughly 2 cm thick.
3 Cook, for 3-5 mins over a low heat. Use a palette knife to help you flip it over and cook for a further 3-5 mins, using a lid at intervals to trap the heat so it cooks through and until both sides are golden brown.
4 Place the pancake on a plate, drizzle with the [19], sprinkle with seaweed powder and coriander before serving.


1 You can add pre-cooked pancetta/ bacon/ sausage into the batter for extra flavour and texture.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.