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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy, Grains Vegetarian Breakfast, Vegetables, Vegetarian 2 Servings

INGREDIENTS

5/8 c Plain wholemeal flour
1/2 t Baking powder
1/2 Egg
3/4 c Milk
125 g Fresh snow pea sprouts
125 g Mung bean sprouts
3 Spring onions
125 g Button mushrooms
1/2 Carrot
1/2 c Roasted peanuts
1/4 c Roasted peanuts to garnish
1/4 c Cruncy peanut butter
1 T Cider vinegar
1 T Lemon juice
1 t Sambal oelek

INSTRUCTIONS

Preparation: finely slice the spring onions and mushrooms.  :          
coursely grate the carrot  To prepare the pancakes sift the flour and
baking powder into a large  bowl. Make a well in the centre. Combine
the egg, milk and oil and  stir into the flour. Mix until a smooth
batter is formed, then pour  into a jug.  Brush a heated pancake tin
with oil. Pour in enough of the batter to  thinly cover the base of the
pan. Cook for 2-3 minutes until the  mixture sets. Turn over using a
metal spatula and cook for a further  1-2 minutes.  Remove and place on
a plate and cover with a square of greaseproof  paper. Continue until
all the batter has been used. Keep the pancakes  warm.  To make the
filling combine the prepared vegetables and divide evenly  between the
pancakes. Garnish the pancakes with the extra peanuts.  Fold over or
roll up and place on a large platter.  To make the dressing combine all
the ingredients in a small bowl and  whisk well. Pour over the pancakes
before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 412
Calories From Fat: 256
Total Fat: 30.3g
Cholesterol: 53.8mg
Sodium: 355.1mg
Potassium: 683mg
Carbohydrates: 22.3g
Fiber: 5.8g
Sugar: 10.2g
Protein: 19.3g


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