Bacon and Spring Onion Pancakes

20 mins

2 servings

5.0/5 (14 reviews)

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!_x000D_ Please note that these are NOT American style pancakes, more like a savoury crepe.

Ingredients

Instructions

In a bowl mix together everything except the oil to make a smooth batter.
In a frying pan heat up about 2 tbsp oil, ensuring that it has coated all around the pan.
Pour in 1/4 of the batter mix, spreading it around pan with a spatula. Cook until the edges start to brown.
Flip pancake and cook the other side until it browns slightly.
Repeat with the remaining batter until you have four large pancakes.
Cut into wedges and serve hot.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Lunch/Snacks

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Amount Per Serving
Calories 539.7
% Daily Value*
Total Fat 17.5g	27%
Cholesterol 230.5mg	77%
Total Carbohydrate 71.9g	26%
	Dietary Fiber 3.1g	11%
	Sugars 3.2g
Protein 21.3g

Amount Per Serving

Calories 539.7

% Daily Value*

Total Fat 17.5g

27%

Cholesterol 230.5mg

77%

Total Carbohydrate 71.9g

26%

Dietary Fiber 3.1g

11%

Sugars 3.2g

Protein 21.3g