Ingredients
-
2
-
6
-
2 - 3
-
4
-
8 - 10
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Bacon and Spring Onion Pancakes,This is my version of the Chinese home-style pancake that my mum used to make for me when I was a child-she used little dried shrimp instead of bacon and water instead of stock. These are great as a light lunch or a quick snack. My children love them, especially drizzled with some sweet chili sauce! Try cutting them in triangles, rolling them up and securing with a cocktail stick-great for serving with drinks! Please note that these are NOT American style pancakes, more like a savoury crepe.,Very good – instead of chicken broth used 10 oz water and 1 tsp chicken bullion crystals omitting salt and precooked bacon bits. Served with sour cream and plain Greek yogurt
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Bowl Mix Together Everything Except the Oil to Make a Smooth Batter. |
|
2
Done
|
in a Frying Pan Heat Up About 2 Tbsp Oil, Ensuring That It Has Coated All Around the Pan. |
|
3
Done
|
Pour in 1/4 of the Batter Mix, Spreading It Around Pan With a Spatula. Cook Until the Edges Start to Brown. |
|
4
Done
|
Flip Pancake and Cook the Other Side Until It Browns Slightly. |
|
5
Done
|
Repeat With the Remaining Batter Until You Have Four Large Pancakes. |
|
6
Done
|
Cut Into Wedges and Serve Hot. |
