Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 free range eggs
- 2 cups milk
- 2 cups plain flour
- 3 spring onions, thinly sliced
- 1tablespoons peanut oil
- 400grams Woolworths pork sizzle steaks
- 1/3 cup hoisin sauce
- 3 Lebanese cucumbers, cut into long sticks
- 1 bunch coriander
- 1/3 cup sweet chilli sauce
Nutrition per serving
3380kJ / 808Cal
3380 Kilojoules or 808 Calories
39% of daily energy intake*
Protein
35.0grams
Fat
37.0grams
Carbs
83.2grams
Sugars
31.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Savoury pancakes with a juicy hoisin pork and onion filling are guaranteed to be a dinnertime hit. Any leftovers will make an easy lunch the following day.
Method
Step 1 of 4
Whisk eggs and milk in a jug. Place flour in a large bowl. Make a well at the centre. Add egg mixture to flour and whisk until smooth and combined. Stir in half of the onion. Season.
Step 2 of 4
Heat 1 tsp oil in a large non-stick pan over medium heat. Pour 1/3 cup batter into pan, tilting to spread batter around pan. Cook for 1 minute or until bubbles appear on the surface. Turn and cook for a further minute or until golden-
brown and cooked. Transfer to a plate and cover to keep warm. Repeat with remaining batter, adding more oil to pan between batches if necessary, to make 8 pancakes in total.
Step 3 of 4
Return pan to heat. Cook pork, in batches, brushing with some of the hoisin sauce, for 1 minute each side or until browned and cooked. Transfer to a plate. Season.
Step 4 of 4
Spread pancakes with remaining hoisin sauce. Top with pork, cucumber and coriander, then roll up to enclose filling. Cut in half. Serve with sweet chilli, coriander and remaining onion.
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