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Mushroom And Vegetable Pancakes ( Snacks / Vegetarian )

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

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.