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RECIPES
jAPANESE PANCAKES
Serves 4
INGREdIENTS
1 cup plain flour
1 teaspoon salt
2 eggs, beaten
½ cup water
1 cup shredded Chinese cabbage
1 small carrot, grated
4 green onions, finely sliced
200g white fish fillets, diced
250ml vegetable oil
Japanese mayonnaise, to serve
Tonkatsu sauce, to serve
Shredded nori, to serve
METHOd
1.
Place flour, salt, eggs and water into a
large mixing bowl, and mix until smooth.
2.
Stir through cabbage, carrot, green
onion and fish and set aside.
3.
Heat oil in frypan on setting 10.
4.
Spoon a quarter of the pancake mixture
into the frypan and spread out to form
a 15cm circle. Repeat with remaining
batter.
5.
Cook 3-4 minutes or until lightly
browned. Turn over and cook for a
further 2 minutes.
Serve hot drizzled with Japanese
mayonnaise, Tonkatsu sauce and shredded
nori. Substitute fish with prawns, cooked
chicken breast or even more vegetables.
26
RICOTTA PANCAKES
Makes 8
INGREdIENTS
3 eggs
200g fresh ricotta
½ cup milk
⁄
cup self raising flour
3
4
1 teaspoon baking powder
2 tablespoons caster sugar
Unsalted butter for greasing
METHOd
1.
Place eggs, ricotta and milk into a large
bowl and mix well to combine.
2.
Sift flour and baking powder together
and add sugar. Make a well into the
centre of dry ingredients and pour in
egg and ricotta mixture.
3.
Fold batter lightly, until flour is just
incorporated. Set aside.
4.
Preheat the frypan on setting 8. Lightly
grease with a little butter and wipe out
excess with paper towel.
5.
Spoon ¼ cup of the mixture into pan
and spread out to form a 10cm round.
Cook 2-3 minutes or until bubbles come
to the surface and break. Carefully turn
the pancake over and cook until golden
brown on both sides. Remove from pan
and continue with remaining batter.
Serve with fresh blueberries and maple syrup.
TIP
For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.
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