Mushroom And Vegetable Pancakes ( Snacks / Vegetarian )
Ingredients:
For Pancakes:
1 cup flour
1/4 tsp salt
1 can evaporated milk 160ml
1/3 cup water
3 eggs
1/4 cup melted unsalted butter
2 tbs melted unsalted butter, extra
For Filling:
1/4 cup unsalted butter
1 1/2 cups bean sprouts
140g finely chopped cabbage
210g finely chopped mushrooms
1 tbs finely chopped ginger
2 tbs finely chopped spring onions
3 tbs soya sauce, or to taste
1/4 tsp ajino-moto
1 tsp white pepper powder
1 1/2 cups grated cheddar cheese
4 slices cheddar cheese
Method:
Sift flour and salt. Combine milk, water, eggs and butter. Beat till smooth. Add to the flour. Whisk till mixture is smooth. Let batter stand 30 minutes. Heat a frying pan on medium heat. Brush it with 1 tsp butter. Wipe off any extra butter with paper towel. Stir batter and pour 1/4 cup on the heated pan, tilting the pan so that the mixture covers the whole base. Cook on medium-low heat for 1 minute. Turn over the pancake and cook on medium-low heat for 1 1/2 minutes. Transfer pancake to a warmed plate. Repeat the process for the rest of the batter, stacking all the pancakes on the warmed plate. Keep aside. For the Filling, melt 1/4 cup butter on low heat. Add bean sprouts, cabbage, mushrooms, ginger and spring onions. Stir. Cook for 2 minutes, on medium heat, stirring continuously. Add soya sauce, ajino-moto and white pepper. Cook, covered, on medium-low heat for 4 minutes. Cool. Add grated cheese. Stir.
Pre-heat Oven to 190'C. Place 1/8 filling in the centre of each pancake. Fold in the sides and roll up. Place the pancake rolls with the seam side down in a greased, oven-proof dish. Place 1/2 slice of Cheddar cheese on top of each roll. Bake uncovered till cheese starts to melt and is slightly browned. Serve hot.
